I am always on the lookout for quick appetizers or spread to eat on crackers and with salads. Especially in the summer months when we tend to have a lot of outdoor gatherings and quick meals, I am searching for things that are simple and appeal to the masses but are not heavy. A lot of people may enjoy hummus and guacamole, but a little variety never hurts. Enter: white bean spreads. They are great with toasted whole wheat pita or whole grain crackers, and neutral enough to help flavor an otherwise boring turkey or roast beef sandwich (try it rather than mayo). You can also try it on a vegetable tray rather than ranch dressing. I have made several in the past, but I wanted something that had a little more summer flair to it, so I went searching for something new. I found this great recipe on www.hurrythefoodup.com.
Quick White Bean Spread
- 1 medium onion
- 1 clove garlic
- 2 tbsp olive oil
- 1 can white beans, drained and rinsed
- ¼ cup sun dried tomatoes (in oil)
- ½ lemon, juiced
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh chives
- 1 tbsp water
- salt and pepper to taste
- Chop the onion, mince the garlic and saute them in the olive oil until browned.
- Drain and rinse the beans
- Add the beans, onions, garlic, and the rest of the ingredients to a food processor and process until smooth.
- Serve and enjoy!
- Store unused portion sealed in the refrigerator for up to four days
I like this spread because it is a good source of fiber, calcium, iron, and vitamin C. But, the creaminess of it is satisfying and would fool anyone from thinking it is a health food.
Enjoy your summer nights!
In health, Angela