White Bean Spread

White Bean Spread Super Natural Every Day Cookbook by Heidi Swanson ¼ cup extra-virgin olive oil 1 teaspoon chopped fresh rosemary 1 clove garlic, finely chopped 2 cups cooked white beans of 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 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 scant ½ teaspoon salt, the lemon juice, and two-thirds of the rosemary oil. Pulse a couple of times to bring the ingredients together. Add the water ¼ 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’d like the spread to be. Alternatively, you can use an immersion blender, but the consistency of the spread is better when you use a food processor. Taste and adjust with more lemon juice or salt, if needed. Scoop the spread into a small serving dish and make a few indentations in the top. Sprinkle with the lemon zest and the remaining almonds and drizzle with the remaining rosemary oil.  Makes about 2 cups

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