Rosemary White Bean Hummus

Heat oil in small nonstick skillet over medium heat. Add garlic, rosemary, and cumin. Saute 1-2 minutes or until garlic begins to brown. Remove from heat; let stand 10 minutes.

Place beans, 2 tablespoons water, lemon juice, tahini and salt in a blender or food processor; process until smooth. Add garlic mixture and 1 1/2 tablespoons water, if needed, until spread is desired consistency. Place spread in a small bowl and garnish with rosemary sprigs, if desired. Serve at room temp, or cover and chill until ready to use. Serve with pita bread or fresh cut veggies.