“Any” White Bean Spread
Let’s face it, we don’t always have the specific bean on-hand that a recipe is calling for. That’s why I created this Any White Bean Spread. Yes, use any of those delicious white beans in your pantry; chickpeas, cannellini, navy beans. Heck, black-eyed peas will even work!
This wrap shown is stuffed with black beluga lentils, greens, sliced roasted sweet potato and “Any” White Bean Spread.
Ingredients
1 - 15 oz can of any white bean, drained and rinsed
1/2 stalk celery, finely chopped
1 Tbsp red onion, finely minced
1/2 tsp garlic powder
2 Tbsp unsweetened and unflavored nut milk, whatever you have on hand
1 Tbsp Dijon mustard
Fresh ground black pepper
Instructions
Place the beans, garlic powder, nut milk, and Dijon mustard into the bowl of a food processor. Pulse it for 10 seconds or so. Open the lid and push down the beans that have worked their way to the sides. Pulse it again for another 10 seconds or so. You want the beans broken down into chunks along with some of the mixture being smooth. Stir the mixture, you want it to be chunky smooth, yet a consistency that is spreadable. If it’s a bit too dry add an additional teaspoon or two of nut milk and stir once again.
Add the celery, onion, and a few grindings of black pepper and stir until everything is combined.
Spread on crackers, a wrap, or whole wheat tortilla, stuff in a pita pocket, in the rib of a celery stalk or any other way that sounds good to you!
Serves 2 - this is an easy recipe to double for more servings.
