A simple, fragrant and easy-to-make dip made special by a rosemary and garlic-infused oil.
Makes about 2 cups [500 ml]
¼ cup [60 ml] extra-virgin olive oil
1 tsp [5 ml] chopped fresh rosemary
1 clove garlic, finely chopped
15 oz [425 g] can white beans, rinsed and drained (1 can)
¾ cup [180 ml] sliced almonds, toasted
Fine-grain sea salt
½ lemon, zest and juice
¼ to ¾ cup [60 to 180 ml] hot water
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.
In a food processor, combine the beans, two-thirds of the almonds, a scant ½ tsp [2.5 ml] salt, the lemon juice, and two-thirds of the rosemary oil. Pulse a couple of times to bring the ingredients together. Add the water ¼ cup 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’d like the spread to be. Taste and adjust with more lemon juice or salt, if needed.
Scoop the spread into a 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 with pita chips.
Recipe Credit: Heidi Swanson, Super Natural Every Day