White Bean Spread
Try this twist on the traditional Tuscan bean dip. This spread is delicious on artisan-baked bread or can be used as a base for sandwiches. In a hurry? Use can cooked beans.
Servings: 10
Ingredients
- 2 c. dried white beans OR 2 cans cooked
- 3 c. vegetable stock
- 1 onion quartered
- 1 tsp. salt
- 1/4 c. tahini (sesame seed paste)
- 1/4 c. lemon juice
- 1 tsp. lemon zest optional
- 1/4 c. Extra virgin olive oil
- 4 cloves garlic peeled
- 2-3 tsp. whole cumin roasted and grounded
- 1 tsp. cinnamon
- 2 tsp. paprika
- 2-4 T. tamari
- Salt to taste
Instructions
- Remove any stones or dirt from the beans. Cover with cold water and soak overnight.
- Drain and rinse thoroughly. In a pot, add the beans and cover with vegetable stock. Add the onion and salt. Cook beans until soft; the cooking time depends on the bean used, but around one hour. Let the beans sit in the cooking liquid until cold. Drain off liquid.
- In a food processor, add the cooked beans and all the other ingredients. Process until creamy. Refrigerate until ready to use, or freeze in smaller portions using freezer bags.
- Beans are highly perishable and should be used within three days.
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