White bean rosemary dip, complete with cartwheels

jen's splash

RECIPE: White bean spread with rosemary and toasted almonds.

My sister came to town. Yay. It’s her pre-wedding planning, people. Remember dress shopping?  Now appointments for hair. The DJ. Flowers. Photographer. Venue. Dress. It’s exhausting, I tell you. And I’m just tagging along. But this is how excited I am to see my sister:

Yes, she and I are doing cartwheels on the beach. And yes, I know she’s more flexible, with a better split there in the front. At least I pointed my toes.

Actually, look how excited everyone is that Julene + fiance came to town:

Look at my dad leap!

And primary on the pre-wedding agenda was the wedding shower. Where I made food. Including my favorite dip from the Super Natural Every Day cookbook, which I adore.

It’s a fabulous alternative to humus, if you’re tired of that. And wonderfully gluten-free, too. Made the couple (and her bff) happy:

I know: it looks like my sister has this enormous polka-dot bow. But really, it's just background-balloons.

Or maybe it was the champagne lemon drop drinks? Or these, which also appeared at the shower. And I didn’t make. But I could sort of go for one of those right now. Or maybe all of them.

RECIPE RATING: A solid 5 of 5 for the white bean spread. Just for something different. Fab flavors with the almond and rosemary. Make it this summer and you’ll be glad (enough for cartwheels) you did.

White bean spread with rosemary and toasted almonds
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Author: Jen, via Super Natural Every Day cookbook by Heidi Swanson
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1 clove garlic, finely chopped
  • 2 cups cooked white beans, or 1 (15oz) can, rinsed and drained
  • 3/4 cup sliced almonds, toasted
  • 1/2 tsp sea salt
  • Juice of 1 lemon
  • grated zest that lemon
  • 1/4 to 3/4 cup hot water
Directions
  1. Prep and cook your dry beans accordingly (I start soaking them the night before).
  2. When your beans are ready: 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. (The original recipe now tells you to strain out the rosemary and garlic bits and just add the oil to the spread. Me? I just add the whole thing in.)
  3. In a food processor, combine the beans, two-thirds of the almonds, salt, lemon juice and the rosemary oil. Pulse a couple of times to bring the ingredients together. Add the water 1/4 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 want your spread to be. Taste the mixture and add more salt and/or lemon juice as needed. (I usually add more lemon juice!)
  4. Scoop the beans into a small serving dish. Sprinkle the top with the lemon zest and the remaining toasted almonds. Drizzle with olive oil before serving. Serve at room temperature with bread or sliced veggies.
2.2.6

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