Sundried Tomato Salsa/Dip
Ingredients:
1 cup small white navy beans, soaked overnight or according to package directions (Alternatively canned beans can be used, as they are pre-softened this will considerably reduce the time needed to cook the beans, drain the beans and follow instructions below, cook until beans are heated through and soft approx 30 mins).
4 cups water
1-2 sprigs fresh rosemary
1 red onion, peeled and cut in half
1 ½ cups Gaea “Sundried Tomatoes in Extra Virgin Olive Oil”
1 small onion, very finely chopped
2 garlic cloves, chopped
1 scant teaspoon finely chopped
fresh rosemary
Salt and pepper to taste
1-2 tablespoons fresh lemon juice
½-1 teaspoon cayenne pepper, or to taste
½-1 cup boiling hot water
½ cup finely chopped flat-leaf parsley
Lemon wedges for garnish
Serve with warm, slightly toasted Pita bread or similar
Method:
Drain the soaked beans. Bring to a boil in four cups (or more if necessary) of water, together with the halved onion and rosemary sprigs. The beans need about hour and a half to cook. They need to be quite soft. Drain and dispose of rosemary. Let the beans cool.
Place the cooled beans, chopped onion, chopped garlic, Gaea “Sundried Tomatoes in Extra Virgin Olive Oil”, and chopped rosemary into a food processor and pulse to chop and combine. Add the olive oil from the sundried tomato jar and lemon juice in alternating doses. Season to taste with salt, pepper and cayenne and pulse to combine. Add enough of the hot water, pulsing all the while, until the consistency of the dip is smooth and creamy. Remove and place in a serving bowl.