Mediterranean White Bean Spread With Fresh Herbs |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
This spread or dip is a bit different than others I've tried. The flavor reminds me of herbed olive oil that you dip bread into. Fresh herbs are a must, but any white bean can be used in place of the cannellini beans. I used purple basil, which gave the spread a nice color. It is good any way you'd normally use hummus or most any dip, but I think it is especially good on crostini or crackers, or as a sandwich spread. This is adapted from a recipe from Kraft. Ingredients:
1 (15 ounce) can white kidney beans, rinsed and drained (cannellini) |
3 cloves garlic |
1 1/2 tablespoons lime juice |
1 tablespoon olive oil |
1 tablespoon basil, fresh,snipped into medium size pieces |
1 tablespoon thyme, fresh |
1/4 teaspoon salt, to taste |
1/4 teaspoon fresh ground black pepper, to taste |
Directions:
1. Place beans, garlic, lime juice, and olive oil in food processor or mini-chopper; process until smooth.
2. Add the rest of the ingredients and pulse until well mixed and the herbs are chopped as coarsely or finely as you like (I like them almost liquified).
3. Refrigerate for at least a few hours so the flavors blend (overnight is even better).
|
|