Place the rinsed and drained beans, lemon juice, and peeled garlic cloves in a food processor and pulse until the beans are coarsely chopped.
Add 1/2 cup extra virgin olive oil and pulse in food processor until well combined.
Transfer bean mixture into a small/medium serving dish (this recipe yields about 2 cups).
Mix in lemon zest and minced rosemary. Add salt and pepper to taste.
Drizzle remaining 1 Tablespoon of olive oil over top. Garnish with rosemary and/or a lemon slice.
Serve right away or store in refrigerator (covered) for 2-3 days. Serve with bagel chips, pita chips, crackers, sliced baguette, veggies.
