60ml olive oil
1 tsp. chopped rosemary
1 garlic clove
340g cooked/425g tinned white beans (cannellini or chickpea for example)
70g almonds thinly sliced & lightly toasted
Rock salt 1 tbsp.
Fresh lemon juice
60-180ml hot water
Grated zest of 1 lemon
In a small saucepan combine the olive oil, rosemary and garlic. Warm the mixture over a low heat for 5 minutes. Remove from the heat and set aside for 30minutes to infuse. Pour the oil through a strainer and discard the garlic and rosemary. Blend the oil and beans in a food processor. Add 2/3rds of the almonds, 1/2 tsp salt, lemon juice and 2/3rds rosemary oil. Pulse to blend. Add the water slowly until a paste like consistency. Adjust the taste with lemon juice as desired.
Add to a serving dish and sprinkle on the rest of the almonds and drizzle over some cold pressed olive oil. Dip in some crudités or turnip crisps (see recipe).