Ingredients

• 1 15oz can navy beans, drained
• 1 1/2 cup roasted red peppers, drained (reserve 1/4 cup liquid)
• 1 Tbsp olive oil
• 1 clove garlic, chopped
• 1/4 cup scallion greens, chopped
• 1/4 tsp salt (or to taste)
• 1 tsp dried rosemary

Puree all ingredients in blender.  Serve with chips, tortillas, pita bread, etc.

Serves 6.