Cannellini Bean Spread
The creamy texture of this smooth mellow spread makes it an appetizing alternative to butter. It's delicious smoothed on bagels or toast, or used as a dip for vegetables.
1 garlic clove, chopped
salt, to taste
2 tablespoons untoasted pine nuts
1 can (15 ounces) cannelli beans, drained and rinsed
2 to 3 tablespoons extra virgin olive oil
2 tablespoons chopped parsley (optional)
squeeze of lemon freshly ground
black pepper, to taste
paprika In a food processor, combine the garlic, a pinch of salt, and the pine nuts and pulse for a few seconds. Add half the beans and the olive oil. Process until fairly smooth; the mixture will be a little dry. Add the remaining beans and 2 to 3 tablespoons hot water and process until smooth and creamy. If necessary, add more hot water.
If using parsley, add and pulse until just combined. Stir in the lemon juice (which adds a nice lift and brightens the flavor of the beans). Season with salt and pepper, sprinkle on the paprika, and let stand for at least 1 hour. Serve at room temperature.
When in season, I like to add fresh
tarragon,
thyme, or
parsley. I've also thrown in chopped Kalamata olives, which add an earthy salty twist and a bit of extra texture.
