As promised on my Facebook page, here is the recipe for the delicious herbed bean dip I created this week. I wanted to create a spread that tasted as good as the herbed tofu spread on my favorite sandwich from a local cafe. I called the tofu sandwich my “Friday junk food” because it’s soy with nutritional yeast on flax seed bread that is made with unbleached all purpose flour. But it’s so darned delicious!
Well, this spread knocks it out of the park, my friends.
It’s amazing. Tangy citrus paired with savory seasonings, and the deep rich bean undertones melding it all together. I’ve had it on crackers and a toasted sprouted bread sandwich with ripe heirloom tomato, avocado, and sprouts. It’s simply outstanding. Try it, and let me know how you like it!
Great Northern Herbed Spread (or Dip)
Makes about two cups
INGREDIENTS
- 2 c. cooked great northern beans OR 1 - 15 oz. cans of organic great northern beans or butter beans, drained and rinsed
- 2 t. minced garlic
- 3 T. fresh-squeezed lime juice
- 1 T. dried chives
- 1 t. dried thyme
- 1 t. dried basil
- 1 t. onion powder or granules
- 3 T. extra-virgin olive oil
- 1 t. sea salt
DIRECTIONS
Place all ingredients in a food processor fitted with the S-blade. Blend on high until the spread becomes a lovely, creamy consistency, or about 3-4 minutes. Enjoy on toast, sandwiches, crackers, and veggies.
