This creamy Tuscan dip and chip combo packs 2 grams of resistant starch into just 225 calories. Try the dip with chopped veggies, too!
Heat the oil in a small skillet over medium heat and add the garlic and rosemary. Cook until toasted, 1-2 minutes.
Transfer the toasted garlic and beans to a food processor with the lemon juice and water. Purée until smooth. Drizzle with additional oil before serving, if desired, and garnish with rosemary. Serve with pita chips.