White Bean Spread
1 Garlic clove
1 tsp. Rosemary (fresh)
1/4 C. Extra-virgin olive oil
2 tsp. Lemon juice
1 (15- ounce) can or sprouted cannellini beans
1/2 C. Black olives
Pinch of cayenne pepper
Extra Virgin olive oil
In a strainer drain, rinse, and shake dry cannellini beans. Set aside.
Step 1. Mince: 1 large garlic clove and 1 tsp. fresh rosemary. In food processor with motor running, drop garlic and rosemary in through the feed tube and finely mince.
Step 2. Add Liquids: 1/4 C. Olive oil, 2 Tb. Water, and 2 tsp. lemon juice. After scraping down sides of the processor add oil, water, and juice. Pulse to combine.
Step 3. Add Beans and pinches of salt, pepper, and cayenne. Process to combine. Transfer to a serving bowl and stir in chopped olives. Taste and adjust seasoning, remembering that olives are salty and the garlic and rosemary flavors will improve upon resting the spread an hour before serving. Drizzle with olive oil before serving.