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:
Actually, look how excited everyone is that Julene + fiance came to town:
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.
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|
- 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
- Prep and cook your dry beans accordingly (I start soaking them the night before).
- 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.)
- 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!)
- 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.