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
about 2 cups
cooked white beans
large clove garlic
mint leaves, quickly blanched
za'atar (or cumin)
chopped red pepper, fresh or jarred
grapeseed oil (or other neutral oil)
fresh lemon juice
chili garlic sauce
In This Recipe
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.