Navy Bean-Roasted Red Pepper Dip

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1 can (15 ounces) navy beans, drained
1 jar (7 ounces) roasted red peppers, drained
1 tablespoon extra virgin olive oil
1 clove garlic
1 teaspoon salt, or to taste
1/2 teaspoon dried rosemary leaves

Place all ingredients in a food processor or blender and puree.   Serve with raw vegetables.  Leftovers may be thinned with vegetable broth to make a delicious pasta sauce.

Prep Time:  5 minutes
Yield:  1 3/4 cups
Serving Size:  2 tablespoons

Per serving: 38 calories; 1 g fat (26% calories from fat); 2 g protein; 5 g carbohydrate; 0 mg cholesterol; 107 mg sodium