1/2 cup garlic cloves, peeled
1/2 cup extra virgin olive oil
2 teaspoons chopped fresh rosemary
1 can white beans (cannelini or great northern), rinsed and drained
3/4 cup toasted sliced almonds
1 lemon
1/4 cup water
salt and pepper
pita chips and fresh veggies for serving
In a small saucepan, place the garlic, oil and rosemary. Bring to simmer and let cook for about 10 minutes or until the garlic is soft. Place the garlic, rosemary, oil and beans into a food processor. Add 1/4 cup of the almonds, the zest and the juice from the lemon and some salt and pepper. Begin to pulse the ingredients together, then add the water while pulsing. Add as much as you need to get the consistency you want with the dip. Check your seasoning, adjust and serve.
