Monday, January 2, 2012

White Bean and Toasted Almond Spread


Today I'm trying to slow down.
The last month has flown by and I have a feeling this month is going to zip by even faster. 
After our vacation to Cuba in November my husband and I dove head first into work preparing to open a second cafe. This last week has been non-stop, painting, cleaning, building, fixing, organizing, planning, training, practicing; hoping that we're not forgetting anything for our opening day tomorrow. 
And then if that wasn't busy enough in another two weeks we take possession of our new house and have to start packing, cleaning, painting, and moving. 
It's hard to not feel overwhelmed and stressed and exhausted. Already.
Yesterday however we spent an incredibly relaxing afternoon/evening with friends indulging in the way people should over the holidays, and it really reminded me to just slow down and enjoy this last day of any remaining calm before the storm. 

Adapted from  "Super Natural Everyday" by Heidi Swanson

2 cups white beans
3/4 cup toasted slivered almonds
clove of garlic
few sprigs of rosemary
sea salt
1/4 cup olive oil
juice of 1/2 lemon
1/4 cup hot water
zest of 1 lemon

Combine beans, 2/3 of the almonds, 2/3 of the oil and remaining ingredients except lemon zest and blend until creamy. Taste and adjust salt as necessary.
Drizzle with remaining olive oil, lemon zest and almonds. 

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2 comments:

  1. Yum! What did you eat this with? flatbread?

    ReplyDelete
  2. yup, and crackers and fresh bread.

    ReplyDelete

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