This is one of those really simple recipes, that’s highly customizable, and is somehow better than the sum of it’s parts. You can use it to dip veggies and bread, like a hummus, or use it on sandwiches for extra zing. You can thin it out further and turn it into a great salad dressing. The majority of the ingredients are cupboard staples, and it’s a fantastic way to either use up fresh herbs in the fridge, or to use stuff you’ve grown yourself. It’s also a great non-dairy dip to bring to parties. I’m lactose intolerant, and so many party foods are laden with sour cream and cheese, so I like bringing something I know I’m safe to eat. I’ve gotten so many compliments on it, and no one seems to realize it’s also vegan.
Once you have a batch in your fridge, you’ll find new ways to put it on everything, like I have been this week. The sandwich above is simply a crusty sourdough, topped with the Lemon & Herb Spread, some smoked salmon, and homemade pickled red onions.
Lemon & Herb White Bean Spread
Zest & Juice of 1 large lemon
1 can of white beans, drained and rinsed
1-2 cloves roasted garlic or a dash of roasted garlic powder
Dash of paprika
Dash smoked paprika
Olive oil (usually around 1/4 cup)
salt & pepper, to taste
Handful of fresh herbs like parsley, cilantro, basil, dill, etc.
Drain & rinse your beans, and place them in the bowl of a food processor. Zest & juice your lemon, and add them along with a pinch of salt, several grinds of good black pepper, and whatever seasonings you’d like, in this case roasted garlic powder and paprika.
Next drizzle in a bit of olive oil, and begin to process. It will become chunky, then start to smooth out, but you may need to add more olive oil to get it good and smooth.
Finally, once it’s just about the perfect texture, add in your handful of fresh herbs, and give it several good pulses to break them down. Put your spread in a bowl, and sprinkle on an extra dusting of paprika and fresh parsley.