White Bean Spread – Rosemary & Toasted Almonds

Ingredients:

¼ cup/ 60 ml extra-virgin olive oil
1 tsp chopped fresh rosemary
1 clove garlic, finely chopped
2 cups/ 12 oz/ 340 g cooked white beans or 1 (15-ounce/ 425 g)
can, rinsed and drained
¾ cup/ 2.5 oz/ 70 g sliced almonds, toasted
Fine-grain sea salt
1 tbsp fresh lemon juice, plus more if needed
¼ to ¾ cup/ 60-180 ml hot water
Grated zest of ½ lemon

Instructions:

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 tsp salt, the lemon juice, and two-third
of the rosemary oil. Pulse a couple of times to bring the ingredients together.
Add water at a time, pulsing all the while, until the mixture is the consistency of thick frosting. The amount of water
depends on how starchy the beans are and how thick you would like the spread to be. Taste and adjust with more
lemon juice or salt, if needed.
Scoop the spread into a small serving dish and make a few indentation in the top. Sprinkle with the lemon zest and
the remaining almonds, and drizzle with the remaining rosemary oil.