White Bean and Rosemary Spread |
Author: Nicole
- 2 sprigs fresh rosemary
- 2 tablespoons good quality extra virgin olive oil (may need extra)
- 1 large garlic clove, sliced
- 1 15.5 ounce can of white beans (Great Northern or Cannellini) (~3.5 cups), drained and rinsed
- 1 cup slivered almonds, toasted
- Juice and zest of one lemon
- ¼ to ½ cup warm water
- Serve with pita chips and/or fresh vegetables
- In a small saucepan or frying pan, heat 2 tablespoons extra virgin olive oil until it barely sizzles. Cook rosemary sprigs and garlic until rosemary is crispy, 1 to 2 minutes. Remove from heat and let sit for 10 to 15 minutes. Remove rosemary leaves from stem using your hands and place back in oil.
- In a large food processor bowl, place beans, almonds, lemon juice, lemon zest and rosemary-garlic-oil mixture. Pulse until combined.
- While motor is running, add water until consistency is just smooth. (You can also add additional extra virgin olive oil and/or lemon juice). Process for a full two minute more to reach a very smooth consistency. Season with salt and pepper and process until combined.
- Refrigerate until ready to use, bring to room temperature before serving. Serve with pita chips and/or fresh vegetables.
* Recipe can be doubled.
* Spread keeps for two weeks, refrigerated.
Recipe by Riegl Palate at https://www.rieglpalate.com/white-bean-and-rosemary-spread/
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