White Bean Spread

Name: White Bean Spread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1/4 cup (60ml) extra-virgin olive oil; 1 teaspoon chopped fresh rosemary; 1 clove garlic, finely chopped; 2 cups (12oz/340g) cooked white beans, or 1 (15oz/425g) can, rinsed and drained; 3/4 cup (70g) sliced almonds, toasted (I used whole natural almonds; they were great too); sea salt; 1 tablespoon lemon juice, plus more to taste; 1/4 to 3/4 cup (60-180ml) hot water; grated zest of 1/2 lemon

This White Bean Spread is made with extra-virgin olive oil, cooked white beans, garlic, rosemary, almonds, and lemon juice. It's a creamy and flavorful dip that's great for spreading on bread or serving with veggies.

VEGAN VEGETARIANAPPETIZER QUICKSTOVETOP

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Ingredients

Serves/makes 4

1/4 cup (60ml) extra-virgin olive oil
1 teaspoon chopped fresh rosemary
1 clove garlic, finely chopped
2 cups (12oz/340g) cooked white beans, or 1 (15oz/425g) can, rinsed and drained
3/4 cup (70g) sliced almonds, toasted (I used whole natural almonds; they were great too)
sea salt
1 tablespoon lemon juice, plus more to taste
1/4 to 3/4 cup (60-180ml) hot water
grated zest of 1/2 lemon

Instructions

1.
In a small saucepan, combine the olive oil, rosemary and garlic. Over medium-low heat, slowly warm the mixture until the oil just barely starts to sizzle, 1 to 2 minutes. Remove from the heat and set aside for 10 minutes. Pour the oil through a strainer and discard the garlic and rosemary bits.
2.
In a food processor, combine the beans, two-thirds of the almonds, 1/2 teaspoon salt, the lemon juice and two-thirds of the rosemary oil. Pulse a couple of times to bring the ingredients together. Add the water 1/4 cup (60ml) at a time, pulsing all the while, until the mixture is the consistency of thick frosting. You might not need all the water; it really depends on how starchy your beans are and how thick you want your spread to be. Taste the mixture and add more salt and/or lemon juice to taste.
3.
Scoop the beans into a small serving dish and make a few indentations in the top. Sprinkle with the lemon zest and the remaining almonds and drizzle with the remaining rosemary oil. Serve at room temperature with bread, crackers, crudites, etc.