Rosemary White Bean Spread
A rich, tasty dip or spread for crackers, veggies, and sandwiches.
Prep time: 15 minutes
Chill time: 15+ minutes
Servings: 4
Kitchen equipment you’ll need: food processor or Vitamix
Ingredients:
4 cloves garlic, peeled and chopped
1 medium-large shallot, peeled and chopped
½ tsp red chili flake
1 sprig rosemary, diced as finely as possible
approx. ½ cup extra virgin olive oil
1 15-oz can cannellini or great northern beans, drained
salt + pepper, to taste
Directions:
Heat a saucepan on medium heat. Add some olive oil to the hot pan, then add chopped garlic and shallots. Sauté until soft and slightly brown, stirring occasionally. Add chili flake and rosemary. Stir well to combine, then add beans.
Transfer mixture to a food processor and process until desired texture is reached, pouring remainder of olive oil in through the top (more than ½ cup may be needed). Season to taste with salt and pepper.
Refrigerate for at least 15 minutes before serving. Serve with a sprig of rosemary.
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Make it Backpacking Food:
Cut sheets of parchment paper to fit your dehydrator trays. Use a rubber spatula to distribute spread evenly in a thin layer across the parchment paper. Dehydrate at 135F for 3-4 hours or until all the moisture has evaporated and the spread has become a powder. Store in airtight bag or container.
At your campsite, combine powder with just enough water to cover the mix. Stir or shake well to combine. Let sit for at least an hour.
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Like this recipe? Want access to 60+ more recipes? CLICK HERE for more info🍴🥾🏕
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