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Thursday, October 31, 2013

white bean lemon spread

To give credit where it's due, this recipe is not mine but is inspired by book, 100 Great Tapas, by Pippa Cuthbert. I do things just a little differently, but this recipe is really such a basic one, yielding several similar recipes on the internet, that I thought it would be fine to share my version here. Do check out the book, though. It's fabulous.
White Bean and Lemon Spread

yields about 1 1/2 cups

14 oz cooked butter beans or mild white beans, rinsed and well drained
2 garlic cloves, peeled and crushed
zest and juice of 1 lg lemon, or a few Tbs bottled juice
1/2 tsp Celtic sea salt, and black pepper to taste
several Tbs olive oil

Pop everything into a blender or food processor and whiz. So easy. I like to use my Magic Bullet because I can shake it up to make sure it's fully blended as I go. Add more or less olive oil, lemon, and garlic to suit your taste. Bear in mind, though, that raw garlic will get stronger in flavor after a few hours of letting the flavors melt together in the fridge, so don't make it too strongly garlic at first. I love the lightness of just two garlic cloves with a tangy bite of lemon to cut through the oil.

Easiest way to peel raw garlic cloves? Use the flat of a large chopping knife to semi-crush each clove. Papers fall right off. I seldom do any more crushing than this in my recipes and will just chop up the garlic thinly from one side to the other. Done. For this bean dip, though, just pop them in the blender like this.

Ingredients all dumped in Magic Bullet cup, ready to whiz.

My boy helping me.

Serve white bean lemon dip on bread or crackers. Top bite sizes with a thin slice of tomato and a light drizzle of chili oil for a plate of delicious appetizers. Use as a veggie dip. Spread on bread as a yummy addition to sandwiches in place of mayonnaise.


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