Adapted from Mark Bitman.

Using a mortar and pestle, grind down 2 garlic cloves with a large pinch of coarse salt. Transfer to a food processor, along with 2 cups cooked cannellini beans. Process, adding  75ml olive oil in a stream through the feed tube. Add the juice of a ½-1 lemon to taste.

Transfer to a bowl, and add the zest of 2 lemons and 2 tsp finely chopped rosemary*. Adjust salt to taste, and add some freshly ground white pepper (optional).

Rub a few dried slices of baguette with a cut clove of garlic, spoon over the mixture and garnish with olive oil, lemon zest and chopped rosemary.

You can also serve the mixture as a dip with crackers and crudités to dip.

* set aside a bit for the garnish