Heat oven to 350°F. Spray 1-quart baking dish with cooking spray. In 8-inch skillet, cook onion, garlic and rosemary in oil over medium-high heat 3 to 4 minutes or until tender. Spoon into food processor. Add beans, water, vinegar and red pepper flakes. Cover; process 30 seconds or until smooth. Season with salt and pepper. Spoon into baking dish. Sprinkle with paprika. Bake 20 minutes or until thoroughly heated. Garnish with rosemary sprigs and serve with bread and crackers.
Tip: You can substitute 1 teaspoon dried rosemary for the fresh rosemary in the spread.
For a little extra flavor, reserve ½ cup of the liquid that you drain off of the beans and use that instead of the ½ cup of water.
Serving Size: about 2oz each
Nutritional Information Per Serving:
Calories 60, Total Fat 1.5g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 210mg, Carb 8g, Fiber 2g, Total Sugar 2g, Added Sugar 0g, Protein 2g, Vitamin D 0%, Calcium 0%, Iron 8%, Potassium 4%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.