Cannellini Bean Spread

Name: Cannellini Bean Spread
Cuisine: Italian
Ingredients: 1 large clove garlic; One 15-ounce can cannellini beans, rinsed and drained; 1 tablespoon fresh mint; 2 tablespoons fresh cilantro leaves; ¼ cup fresh flat-leaf parsley; 3 tablespoons fresh lemon juice; 3 tablespoons water or liquid drained from the beans; 3 tablespoons water or liquid drained from the beans

Preparation info

Makes about
1¼ cups

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

For the lowfat lovers, here is a spread that some may prefer over cheese. Cannellini beans are also known as white kidney beans. The combination of mint and parsley is classic Italian; here I add cilantro, another mint-like flavor. Serve with fresh bread or crostini.

Ingredients

1 large clove garlic
¼ cup fresh flat-leaf parsley
2 tablespoo

Europe
Italy
Starter
Gluten-free
Vegan
Mediterranean

Method

With the food processor running, add the garlic through the feed tube to chop it. Add the parsley, cilantro, and mint and pulse to chop. Add the beans; process until coarsely chopped. Add the water and lemon juice through the feed tube with the motor running, and process until smooth. Scrape the mixture into a serving bowl and chill until serving. Decorate with a sprig of parsley. This can be m