I made this dip over Thanksgiving and it went over well. I love all the flavors- garlic, rosemary, lemon and almond. Plus the beans makes it high in fiber with plenty of protein.
White Bean Dip – from Super Natural Every Day by Heidi Swanson
¼ cup extra virgin olive oil
1 teaspoon chopped fresh rosemary
1 clove garlic, finely chopped
1 Fifteen ounce can white beans – drained and rinsed
¾ cup sliced toasted almonds– divided
1 tablespoon fresh lemon juice (more if you like)
¼ to ¾ cup hot water
Grated zest of ½ lemon
Combine the olive oil, rosemary and garlic in a small saucepan. Use medium to low heat to warm until it starts to sizzle. Remove from heat and set aside for 10 minutes. Strain the oil to remove the garlic and rosemary (I left the bits in).
In a food processor combine the beans, two-thirds of the almonds, ½ teaspoon salt, lemon juice and two thirds of the rosemary/garlic oil. Pulse a couple of times to start mixing the ingredients. Add the hot water ¼ of a cup at a time and continue pulsing. Use more of the hot water if the mixture is too thick. You can add more salt and lemon juice if you think it needs it.
Put the dip in a serving dish and sprinkle with the lemon zest and remaining almonds, then drizzle with the rest o the remaining rosemary/garlic oil.
Serve with Pita Chips.