Vegan Creamy White Bean Dip

For the dip, add the garlic cloves, lemon juice, ground cumin, olive oil, salt, pepper and tahini to a food processor and pulse to combine. Then add in the beans and 2 tbsp hot water and process on high to achieve a creamy consistency - add more hot water as needed.
Make the topping: In a small frying pan add 1-2 tbsp olive oil (enough to coat the bottom of the pan) and turn to medium low heat. Add in the minced rosemary and cook for a few minutes until fragrant and starting to sizzle. Remove from the heat.
Serve the creamy bean dip on a low bowl or plate, topped with drizzle of the rosemary in oil and then sprinkle over the lemon zest. Enjoy with crostini or crackers of your choice.