Herbed White Bean Purée
This super-easy purée is a mellow spread for crackers, crunchy bread and pitas. Its 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.
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This super-easy purée is a mellow spread for crackers, crunchy bread and pitas. Its 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.
Ingredients
- 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
Preparation
- 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
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 2 g
- Protein Content 2 g
- Saturated Fat Content 0 g
- Sodium Content 174 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g