1 can cannellini beans (14 ounces), rinsed and drained
1 clove garlic
1 1/2 tablespoons extra virgin olive oil (EVOO)
1 tablespoon fresh rosemary leaves, chopped
6 sprigs fresh thyme, leaves stripped
Coarse salt and black pepper
3 tablespoons chives, chopped
Pulse all the ingredients except the chives in a food processor to form a smooth paste. Transfer to a bowl. Serve on bruschetta and garnish with chopped chives. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit www.yum-o.org.