White Bean Spread
Yield: about 3 cups
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.
- 2 cups dried beans (soybeans*, Great Northern, garbanzos, or black-eyed peas), a mixture of light-colored beans, or 2 cans cooked Add to list
- 3 cups vegetable stock Add to list
- 1 onion, quartered Add to list
- 1 teaspoon salt Add to list
- 1/4 cup tahini Add to list
- 1/4 cup lemon juice Add to list
- 1 teaspoon lemon zest, optional Add to list
- 1/4 cup extra virgin olive oil Add to list
- 4 cloves of garlic Add to list
- 2 to 3 teaspoons whole cumin, roasted and grounded Add to list
- 1 teaspoon cinnamon Add to list
- 2 teaspoons paprika Add to list
- 2 to 4 tablespoons tamari Add to list
- Salt to taste Add to list
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 protions using freezer bags. Beans are highly perishable and should be used within three days.
* Organic soybeans are strongly recommended, since organic standards prohibit genetic engineering. This is especially important because two-thirds of the U.S. soy crop is genetically engineered. Dried organic soybeans are available in bulk at all PCC Natural Markets.
Recipe by, PCC Cooks instructor
Source: Sound Consumer November 2002
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