White Beans Hummus

White Beans Hummus

Adapted from Super Natural Every Day

Ingredients

2 cups / 12 oz / 340 gr cooked white beans (or 1 can rinsed and drained white beans)

¼ cup pure raw organic almond butter (no sugar, honey or oils added)

¼ cup / 60 ml olive oil

1 tsp chopped fresh rosemary

1 clove garlic

1 tablespoon lemon juice

¼ cup to ¾ cup / 60 to 180 ml hot water (or, even better, of the white beans cooking water)

¼ tsp sea salt

Note: if you can’t find almond butter where you live, you can make it at home. All you need is almonds, a food processor and some patience. Follow this recipe for optimal results.

Directions

In a small saucepan, combine the olive oil and rosemary. Over medium heat, slowly warm the mixture until the oil just barely starts to sizzle, a couple of minutes. Remove from the heat and set aside for 10 minutes. Pour the oil through a strainer and discard the rosemary.

Crush the garlic until pureed. Transfer it to the bowl of a food processor, add the almond butter and the lemon juice and process until creamy.

Add ¼ cup of cooking water, ¼ teaspoon of salt, a pinch black pepper and process until completely smooth.

Add the white beans and ⅔ of the rosemary oil to the almond butter mixture and process until smooth. Depending on how starchy your beans are and how thick you’d like the spread to be you can add further water. The consistency should be like hummus.

Adjust with salt and lemon juice to your liking.

Serve with some sliced almonds on top and drizzle with the remaining rosemary oil.