white bean spread with almonds
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This recipe came from this cookbook author, who has lots of great veggie recipes online.
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¼ cup extra-virgin olive oil
1 teaspoon chopped fresh rosemary
1 clove garlic, finely chopped
2 cups cooked white beans or 1 can, rinsed and drained
¾ cup sliced almonds, toasted
Fine-grain sea salt
1 tablespoon fresh lemon juice, plus more if needed
¼ to ¾ cup hot water
Grated zest of ½ lemon
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 scan ½ teaspoon salt, the lemon juice, and two-thirds of the rosemary oil. Pulse a couple of times to bring the ingredients together. You want the mixture to be the consistency of thick frosting. If it’s too thick at this stage, add water a scant 1/8 cup at a time, pulsing all the while, until you reach the desired consistency. Taste and adjust with more lemon juice or more salt, if needed.
Scoop the spread into a small serving dish and make a few indentations on the top. Sprinkle with the lemon zest and the remaining almonds and drizzle with the remaining rosemary oil.
1 teaspoon chopped fresh rosemary
1 clove garlic, finely chopped
2 cups cooked white beans or 1 can, rinsed and drained
¾ cup sliced almonds, toasted
Fine-grain sea salt
1 tablespoon fresh lemon juice, plus more if needed
¼ to ¾ cup hot water
Grated zest of ½ lemon
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 scan ½ teaspoon salt, the lemon juice, and two-thirds of the rosemary oil. Pulse a couple of times to bring the ingredients together. You want the mixture to be the consistency of thick frosting. If it’s too thick at this stage, add water a scant 1/8 cup at a time, pulsing all the while, until you reach the desired consistency. Taste and adjust with more lemon juice or more salt, if needed.
Scoop the spread into a small serving dish and make a few indentations on the top. Sprinkle with the lemon zest and the remaining almonds and drizzle with the remaining rosemary oil.