Herbed White Bean Purée


This super-easy purée is a mellow spread for crackers, crunchy bread and pitas. It’s also a perfect base for a second layer of fennel, endive spears, red bell pepper strips or cucumber rounds. The spread can be made up to 2 days ahead.

  • 2-TBS. SERVINGServings


  • 1/2 cup fresh parsley leaves, chopped
  • 1/3 cup fresh basil leaves, chopped
  • 2 cloves garlic, chopped
  • 1 small shallot, chopped
  • 1 19-oz. can white kidney (cannellini) beans, rinsed and drained
  • 2 1/2 Tbs. fresh lemon juice
  • 1/2 tsp. ground cumin
  • 1/8 tsp. cayenne pepper
  • Salt and freshly ground black pepper to taste
  • Sprig of fresh basil for garnish


  1. In food processor, combine all ingredients except salt and pepper and process until smooth. Transfer to serving bowl, season with salt and pepper and garnish with basil leaves.

Nutrition Information

  • Serving Size: Makes 1 1/2 cups
  • Calories: 32
  • Carbohydrate Content: 6 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Sodium Content: 174 mg