If you like hummus even half as much as I do, you’re definitely going to lose it over this dip.
It’s like a buttery smooth hummus, but lighter, and kicked up with the distinctive flavor of fresh rosemary and the nutty crunch of toasted almonds. Although I could just eat the stuff with a spoon (and I have), this dip is elegant enough to serve at your next get-together yet versatile enough to be served tucked into a pita with fresh salad greens or slathered on grilled flatbread with roasted cherry tomatoes.
Rustic & charming.
Plus, it also happens to be incredibly easy. Just rinse and drain white beans, blitz it in a food processor with lemon juice, toasted almonds and rosemary olive oil, and scoop it into a bowl. That’s it. Get your favorite crunchy vegetables and/or crackers involved (I’m really into brown rice crackers), and you’ve got yourself an amazing healthy spread.
 Everything you need to be healthy & happy.
Creamy White Bean Dip with Rosemary & Almonds
1/4 cup extra virgin olive oil
1 sprig fresh rosemary
1 garlic clove
1 15-ounce can white beans, rinsed and drained
3/4 cup toasted sliced almonds
fine sea salt
1 tbsp. fresh lemon juice
1/4 cup 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, 4-5 minutes. Pour the oil through a strainer and discard the garlic and rosemary.
In a food processor, combine the beans, two-thirds of the almonds, a scant 1/2 tsp. salt, the lemon juice, the two-thirds of the rosemary oil. Pulse a couple of times to bring the ingredients together. Add the water, pulsing all the while, until the mixture is the consistency of a thick frosting. If you need more water, add 1/4 cup at a time.
Taste and adjust with more lemon juice and salt if needed. Scoop into a small serving dish and make a few indentations on top. Sprinkle with remaining almonds and drizzle with remaining rosemary oil.
Recipe credit: @heidijswanson #101cookbooks #supernaturaleveryday
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