Cannellini Spread / White Bean Dip
2 15 oz cans white beans, rinsed and drained
2 teaspoons coarse sea salt (Fleur de sel)- or to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
1 tablespoon freshly squeezed lemon juice
2 tablespoons water
1/3 cup extra virgin olive oil
1 tablespoon flat leaf parsley
1 tablespoon fresh Rosemary
1 tablespoon fresh Thyme
1. Place all ingredients in the bowl of a food processor and blend until smooth. Serve with sliced French baguettes or grilled pita bread.