- 1 pound of white beans
- 2 cloves of garlic or 2 tsp garlic powder
- Juice of 1 lemon
- 3 tbsp onion (substitute onion powder of flakes if desired)
- Salt and pepper to taste
- Olive oil (optional)
One sack of white beans (navy or cannellini) – 1 pound.
Soak and boil til soft.
Drain and place in food processor (this is a required step or you could probably use a hand blender like a chopper blender – it will just be a little more chunky)
Add 2 cloves of garlic or 2 teaspoons of garlic powder
Juice of one lemon (I have a lemon tree – you could substitute from a jar or use a bit of vinegar) I add the grated peel too.
about 3 tablespoons onion or 2 T onion powder
Salt and pepper to taste
Olive oil is a nice touch if you have it – a little bit goes a long way so this is pretty frugal.
I add other things too if I have them – like herbs (I grow my own) Oregano is very easy and attractive and comes back every year, basil is a bit more touchy but abundant and dries well.
This is an excellent spread and keeps for a couple weeks in the fridge. I use it for nearly everything – it is creamy, salty and delicious. Nutritious too. It is fancy enough for guests if you pile it in a nice bowl and serve it with crackers (saltines are great!) or toasted bread triangles.