1 cup small white navy beans, soaked overnight or according to package directions
4 cups water
1-2 sprigs fresh rosemary
1 red onion, peeled and cut in half
1 ½ cups sundried tomatoes in Extra Virgin Olive Oil
1 small onion, very finely chopped
2 garlic cloves, chopped
1 scant tsp finely chopped fresh rosemary
salt and pepper to taste
1-2 Tbs fresh lemon juice
½-1 tsp cayenne pepper, or to taste
½-1 cup boiling hot water
½ cup finely chopped flat-leaf parsley
lemon wedges for garnish
Drain the soaked beans. Bring to a boil in four cups (or more if necessary) of water, together with the halved onion and rosemary sprigs. The beans need about an hour and a half to cook. They need to be quite soft. Drain and disregard the rosemary. Let the beans cool.
Place the cooled beans, chopped onion, chopped garlic, the sundried tomatoes, and chopped rosemary in the bowl of a food processor and pulse to chop and combine. Add the olive oil and lemon juice in alternating doses. Season to taste with salt, pepper and cayenne and pulse to combine. Add enough of the hot water, pulsing all the while, until the consistency of the dip is smooth and creamy. Remove and place in a serving bowl.