Ed said this is the best bean dip he’s had! I’ll take that endorsement any time of day. It’s like hummus but made with white beans (instead of chickpeas/garbanzo beans) and no tahini (whole almonds are used instead).
The flavor boost comes from lightly frying rosemary. It’s easy to do and really brings out the rosemary flavor. Don’t worry about the rosemary leaves being too big as once they go into the food processor they’ll be nicely chopped.
I love to nibble on the crispy rosemary, so if you’re like me you may want to cook up an extra sprig. If you like rosemary done this way, check out this summer recipe for Watermelon, Rosemary and Yogurt Salad.
This spread is simple to make and lasts a few weeks – if it stays around that long. Plus, it’s both gluten-free and wheat-free.
| White Bean and Rosemary Spread | Print |
- 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.
* Spread keeps for two weeks, refrigerated.
Source: Adapted from Heidi Swanson’s Super Natural Every Day (2011)
I make a fairly similar purée, but have never sautéed the rosemary! That sounds incredible… I will definitely give it a try
David – Oh, I know you’ll like the sautéed rosemary! Loved your National Gallery pictures. Definitely on my bucket list to visit the latest additions to the presidential portraits.