This dip is great for a party, and with the particular olives I used, it gave the dip little specks of green and red. Very Christmas-y, yes? If you are just making the dip for your own household use, I would suggest making only a half batch.
What I love best about this recipe is that it has that zing that lemon gives traditional hummus, but without the need to get out your lemon juicer. However, beware that, depending on the type of olive you use, most come in a pickled form that has quite a bit of salt already added in. If you are trying to watch your salt intake, perhaps you could rinse off your olives before chopping and blending.
Rosemary and Olive White Bean Dip
Time: 10 minutes
2-16 oz cans white beans, rinsed and drained (approximately 3 cups cooked beans)
3/4 cup green olives
1/2 cup raw cashews
1/3+ cup water
2 tsp dried rosemary
black pepper to taste
1/4 cup green olives, roughly chopped
1 tsp dried rosemary
1.) In a food processor, process 1 can of beans with the cashews and water until smooth and creamy.
2.) Add the second can of beans and continue to process until smooth and creamy.
3.) Add the green olives, rosemary, and black pepper, and process until relatively smooth, with a few small chunks of olive.
4.) Place into a large serving dish and sprinkle with chopped green olives and additional rosemary. Serve with veggies and whole grain crackers to dip.
Like I said above, be careful with how salty the olives are that you add to the recipe. If you find that your food processor has a hard time getting cashew pieces to become really creamy, I would suggest soaking them for a few hours before processing.
Health and Happiness,