Supernatural everyday by Heidi Swanson

Author:Heidi Swanson
Language: eng, eng
Format: epub
Publisher: Hardie Grant Books
Published: 2011-06-19T16:00:00+00:00

White Bean Spread

ROSEMARY, TOASTED ALMONDS

This is a simple pureed white bean dip made special by inviting rosemary and garlic-infused olive oil to play along. It’s fragrant, easy to make, and a good companion for pitta chips. The beans can be cooked from scratch, or you can use tinned beans.

60 ml extra-virgin olive oil

1 teaspoon chopped fresh rosemary

1 garlic clove, finely chopped

340 g cooked white beans (see A Simple Pot of Beans) or 1 x 425 g tin white beans, rinsed and drained

70 g almonds, thinly sliced and toasted (see Wholegrain Breadcrumbs)

Fine sea salt

1 tablespoon freshly squeezed lemon juice, plus more if needed

60–180 ml hot water

Grated zest of ½ lemon

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, 1–2 minutes. Remove from the heat and set aside for 10 minutes. Pour the oil through a sieve 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 60 ml 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 a stick 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 450 G

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