Cooking Method
In a small saucepan mix the olive oil, rosemary, and garlic, at medium to low heat, and sauté for 1 to 2 minutes. Remove from the heat and let cool. Using a strainer, keep just the oil.
In a blender, put the large beans, 2/3 of the almonds, ½ teaspoon salt, the lemon juice, and 2/3 of the rosemary oil and allow the mixture to cream. If it is too thick, add water while blending, until you reach the desired consistency. Taste and adjust with more lemon juice or more salt, if needed.
Scoop the spread into a small serving dish .Sprinkle with the lemon zest and the remaining almonds and drizzle with the remaining rosemary oil.
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