To keep our veggie bellies full, I diligently have been trying to include protein in all of our meals. And with a pile of cooked great northern beans on hand, I whipped up a white bean spread to serve alongside salads this week.
This is a ridiculously easy and versatile recipe. Just throw the ingredients into a food processor and turn them into tasty mush. I used rosemary, raw garlic and lemon, but you could easily substitute basil, oregano, cilantro, chives, onion, roasted garlic, lime juice, etc.
I smeared the spread onto a thick piece of toasted bread to go with our salads (pictured) and stuffed a small avocado half with the bean spread for lunch the next day. The recipe would work just as well as a party dip or for bruschetta.
White Bean Spread
2 cups cooked white beans (great northern, navy, etc.)
1/3 cup extra virgin olive oil (or more)
Juice from 1/2 a lemon
2 teaspoons chopped fresh rosemary
1 to 2 garlic cloves, chopped
Salt and pepper to taste
Instructions
Combine all of the ingredients in a food processor and pulse until smooth, adding olive oil and seasonings to suit your taste.