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A Super, Natural Spread
White Bean Spread with Rosemary and Toasted Almonds
Ingredients
  • ¼ cup (60ml) extra-virgin olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1 clove garlic, finely chopped
  • 2 cups (12oz/340g) cooked white beans, or 1 (15oz/425g) can, rinsed and drained
  • ¾ cup (70g) sliced almonds, toasted (I used whole natural almonds; they were great too)
  • sea salt
  • 1 tablespoon lemon juice, plus more to taste
  • ¼ to ¾ cup (60 to 180ml) hot water
  • grated zest of ½ lemon
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