Mediterranean White Bean Spread With Fresh Herbs Recipes

MEDITERRANEAN WHITE BEAN SPREAD WITH FRESH HERBS

Mediterranean White Bean Spread With Fresh Herbs image

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.

Provided by Vino Girl

Categories Spreads

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

Place beans, garlic, lime juice, and olive oil in food processor or mini-chopper; process until smooth.
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).
Refrigerate for at least a few hours so the flavors blend (overnight is even better).

Nutrition Facts : Calories 122.6, Fat 4, SaturatedFat 0.6, Sodium 460.7, Carbohydrate 16.8, Fiber 4.7, Sugar 2.1, Protein 5.8

MEDITERRANEAN WALNUT SPREAD

Mediterranean Walnut Spread image

The chickpeas and walnuts make this a delicious alternative to chips and dip. Recipe is taken from B & H Prize Winning Recipes. Serve this spread on toasted baguette slices or pita slices.

Provided by DailyInspiration

Categories Beans

Time 10m

Yield 20 baguettes

Number Of Ingredients 7

Ingredients

1 cup canned garbanzo beans, drained (reserve liquid)
1/2 cup walnuts, chopped
1/2 cup fresh basil leaf, lightly packed
2 tablespoons olive oil
2 -3 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Drain garbanzo beans, reserving the liquid. In a blender or food processor bowl combine beans and 2 tablespoons of the reserved liquid, the walnuts, basil leaves, olive oil, lemon juice, salt and pepper. Cover and blend until nearly smooth (scrap down sides and add additional reserved liquid if mixture appears stiff).
Serve on toasted baguette slices or pita slices. Store, covered, in the refrigerator up to 5 days. Makes about 20 (1 tablespoon) servings.

LEMON AND HERB WHITE BEAN DIP

Lemon and Herb White Bean Dip image

A zesty, herby, lemony dip made with white beans! A protein- and fiber-rich dip or snack made with just 7 wholesome ingredients in 10 minutes. Perfect for spring (or any time!).

Provided by Minimalist Baker

Categories Dip

Time 10m

Number Of Ingredients 10

Ingredients

1 (15-oz) can white beans ((drained and rinsed // we like cannellini))
1/4 cup tahini
1-2 tsp lemon zest
3-4 Tbsp lemon juice
1/2 tsp sea salt
4 cloves garlic, pressed or minced ((reduce slightly if you're not a garlic lover))
1 Tbsp extra virgin olive oil ((if oil-free, omit))
1/4 cup chopped fresh dill, loosely packed ((or sub other herbs of choice))
Pita bread or chips ((or crackers // gluten-free as needed))
Fresh or roasted veggies ((e.g. carrots, radish, cucumber, beets))

Steps:

To a food processor (or high-speed blender) add drained, rinsed white beans along with tahini, lemon zest and lemon juice (starting with lesser amounts of both), salt, garlic, and olive oil (reserve herbs for later).
Blend until creamy, scraping down sides as needed - about 1 minute. If you prefer more texture, blend for less time. If you prefer silky smooth dip, blend for longer.
Add chopped dill (or other herbs) and pulse again to combine.
Taste and adjust flavor as needed, adding more garlic for zing, lemon zest or juice for brightness or acidity, salt to taste, olive oil for creaminess / floral notes, dill for more herbal notes, or tahini for nuttiness. We like pretty bold flavors, so we added the additional lemon zest and juice and a pinch more salt.
Enjoy immediately, or refrigerate to chill, which allows the dip to thicken. Option to garnish with additional drizzle of olive oil, lemon zest, and fresh dill for serving. Serve with pita bread or chips, flatbread, crackers, or vegetables of choice.
Leftovers keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.

Nutrition Facts : ServingSize 1 quarter-cup serving, Calories 192 kcal, Carbohydrate 13.8 g, Protein 6.9 g, Fat 13.2 g, SaturatedFat 1.8 g, Sodium 267 mg, Fiber 4.8 g, Sugar 1.1 g, UnsaturatedFat 10.3 g

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