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.