I love hummus. I eat it almost every single day. But, sometimes a change is nice. Plus, I had some herbs in the refrigerator that I needed to use up- whats new? So I whipped up this Rosemary and Olive Oil Spread and holy moly its incredible. The white beans get so creamy in the food processor- far smoother than chickpeas. And their delicate flavor really lets the rosemary and olive oil shine through.
Choosing the Right Olive Oil
The olive oil is the most important part of this recipe. Make sure to use high quality Extra Virgin Olive Oil. My mom always bought an olive oil that said “extra light tasting” on it which means it basically tastes like canola oil. This spread really lets the flavor of olive oil shine so make sure that you’re using one that has 1: flavor and 2: a good flavor.
I like many of the varieties (and the prices) of the olive oils sold at Trader Joes. I think their extra virgin Spanish olive oil is my favorite. But, today I’m using whats left of a tiny bottle that I got from Eataly in Boston.
Rosemary is the other dominant flavor in this recipe. I think the amount I used here is perfect *chefs kiss* but if you like a lot of rosemary just add a little more. Using fresh rosemary is the important part here.
I never buy dried rosemary. The flavor of the herb changes in the drying process in a way that I’m not a fan of. I also have a hard time getting the dried stuff to impart much flavor. The little dried rosemary needles just end up being tiny twigs in my food.
I like to use this Rosemary and Olive Oil Spread as I use hummus. I dip veggies, pita and crackers in it, I spread it on toast, or onto sandwiches. This dip also makes a great sauce element to a meal. I made cauliflower steaks and spread a bid dollop of this spread onto the plate under the cauliflower steak. It was DELICIOUS.
Rosemary and Olive Oil Spread
- Food Processor
- 1 15 oz Can of White Beans, drained and rinsed navy or northern beans are best
- 1 Large Clove Garlic peeled and roughly chopped
- 1/2 tsp chopped fresh rosemary or more to taste
- 1 Tbsp Lemon Juice
- 3 Tbsp Extra Virgin Olive Oil
- 1-2 Tbsp Water to adjust the thickness
- pinch salt
- Black Pepper to taste
- In the bowl of a food processor, add white beans, garlic, rosemary, and lemon juice. Blend on high for about 1 minute, stopping a couple of times to scrape the sides of the bowl down to ensure that everything purees evenly.
- With the food processor on low, stream in the olive oil. Stop and scrape down the bowl again.
- With the food processor on low again, steam in 1 or 2 tablespoons of water depending on how thick or loose you want your spread to be. Add a pinch of salt and freshly ground black pepper and blend just to combine.
- Store in an air tight container in the refrigerator for up to 5 days.
Let me know how you liked this recipe and if there is anything you’d like to see me make a recipe for!