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Author Notes: Since I got a pressure cooker, beans have taken over my food plans. One pot of beans makes a batch of spread (AKA dip), soup, bean burgers, salads or whatever catches my fancy. (Call it a Bean-of-the-Week plan.) The spreads in particular are now a mainstay, for sandwiches and wraps, dipping or spreading on crackers, both at home and away. Spreads appeal to me any time of day, from breakfast to a late night snack. Simple things make a vegetarian happy, though my craving for variety and the inspiration of many talented cooks means that the outcomes continue to evolve.
This time, I was faced with a big pot of white beans, fresh mint sitting in a vase, and a handful of recipes that inspired me -- on food52, works of DUZE and inpatskitchen sounded great. On I went, with pleasing results. —susan g
Makes about 2 cups
- 2 cups cooked white beans
- 1 large clove garlic
- 1/4 cup mint leaves, quickly blanched
- 1 teaspoon za'atar (or cumin)
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1/4 cup chopped red pepper, fresh or jarred
- 1/4 cup Greek yogurt
- 2 tablespoons grapeseed oil (or other neutral oil)
- 2 tablespoons fresh lemon juice
- 1 medium shallot
- 1/2 teaspoon chili garlic sauce
- Put all the ingredients in a food processor, preferably in the order listed. Garlic, mint and shallot should be roughly chopped. Run until still a little bit coarse, or continue to smooth if you prefer.
- If you find it too thick, add a little of the bean liquid. I expect I'll test the flavor slope as I make this again, possibly increasing the heat/spiciness. I won't use so much of either that the flavors are masked.
- This recipe was entered in the contest for Your Best Recipe with Beans
- This recipe was entered in the contest for Your Best Portable Side