Creamy, smooth, decadent---you will barely believe that this is dairy free. This bean spread, or a variation with garbanzo beans, is my go-to for a potluck or a party. I know it's a clean eats dip that everyone will love! Even kiddos. I encourage you to try different beans, try different mix ins, spread it on crackers, use it as a veggie dip, or a spread on sandwiches. The possibilities are endless. I like to make a big batch and take it for lunch over a bed of salad greens. So easy and very satisfying. This spread is so dang easy to make up and lasts for almost a week in the refrigerator.
I say, make a big batch and snack healthy for the week!
- 2 cups cooked cannellini beans-or other white bean (or 1 can)
- 3 spring onions, finely diced
- 1/2 red onion, diced
- 1 stalk celery, diced
- 1/2 cucumber, seeded and diced 2 T capers (*optional)
- 2 T Stone Ground Mustard
- Juice of 1/2 lemon
- sea salt and fresh cracked pepper, to taste
- Drain beans, and add to serving bowl.
- Crush beans with a fork or spoon. You want to have a nice blend of crushed beans and whole beans for some texture.
- Add diced vegetable, mustard, and lemon juice. Combine.
- Salt and pepper to taste.
- Enjoy on crackers, bread, in sandwiches, on salads, with veggie sticks--etc!
Keeps in an airtight container for 4-5 days.
TO MAKE CROSTINI:
Who doesn't love a crostini?! Sure you could buy a bag in the store, which probably was made with some craptastic oils---or-- for half the price you could buy a quality baguette and make these tasty toasts yourself!
- 1 baguette, sliced 1/4 inch thick
- 3/4 cup olive oil
- coarse sea salt and black pepper
- Preheat oven to 350 degrees.
- Arrange baguette slices on two large baking sheets brush both sides with oil, and season with salt and pepper.
- Bake until golden, 7-12 minutes on each side. Keep watch, it is so easy to burn these beasts!