Bean Spread on a Saturday Morning November 20, 2010

I know.  I know.  I have left several of you in suspense as to what my latest and greatest purchase from Bed, Bath and Beyond was… and I told you on Thursday that I’d share on Friday.  And now I’m asking you to hang in there til Monday.  You’ll understand why.

What’s way more interesting is a new goal I have.  Each Monday I will post a new recipe I’ve tried (probably over the weekend), complete with comments and hopefully a few tacky, amateur photos.  Just to warm up a little, I want to share with you a white bean spread recipe that was to-die-for when I slapped it on some bagel chips.  (Please note, I hate beans – so it says something that I’m featuring this recipe.)

 

WHITE BEAN SPREAD

1 – 15oz. can cannellini beans, rinsed and drained

1 tbsp lemon juice

1 clove garlic, minced

1/2 tsp kosher salt

1/8 tsp fresh ground pepper

1.5 tbsp evoo

Blend all ingredients, except evoo, in a food processor – occasionally stopping to push the food down from the edges.  Then slowly drizzle the evoo in while the mixture is blending.  (You will see the consistency change slightly… it will increase in volume and will appear slightly more fluffy.)  Refrigerate if not used immediately.

This recipe was inspired by a similar one created by Giada DiLaurentiis.

This is awesome on either pita chips or bagel chips.  We had it on Thomas’s Everything On It Bagel Chips (bread section of the SuperWalMart).  I topped it with a chiffonade of fresh basil and it was fantastic!  The baby, my six year old son, and my hubby dug right in and devoured what – unseen and untested - they probably assumed they’d hate.  I know “bean spread” doesn’t exactly fire up my tastebuds… but I sure love surprises – and this was a good one!

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