-
Makes
about 2 cups
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
Ingredients
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
Directions
- 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.