Snack ruts can happen even to the best of us. All it takes is a family sized container of crackers and a two pound tub of hummus, or a sale on granola bars, and within a few weeks, snack time is no longer as fun and exciting as it is supposed to be.
This flavorful and easy white bean spread is here to help. In minutes you can whip this up in the food processor with pantry ingredients. Sundried tomatoes are rich in glutamates, which in addition to being one of our neurotransmitters, are one of the main components that creates a savory taste in food. In Japanese, this is known as umami. A little lemon juice lightens up the flavors, along with some fragrant fresh basil leaves. The resulting spread is creamy and perfect for summer.
Try this with some fresh crudités—cucumbers and carrots are a classic, but for a unique twist serve it alongside raw fennel, green beans, or asparagus spears. Or, spread it on freshly baked homemade bread, like it is in the above picture. Snack time has never been this delicious.
P.S. If you go for the bread route, wait until next week, when you’ll have the chance to learn how to make your own ciabatta!
White Bean Spread with Sundried Tomatoes and Basil
Makes about 2 cups
½ cup oil packed sundried tomatoes, drained and rinsed
½ cup fresh basil leaves
1 garlic clove
¼ teaspoon salt
¼ cup water
1, 15 oz. can white beans (Great Northern, Cannellini, etc.), drained and rinsed
2 tablespoons olive oil, plus extra for serving
Freshly ground black pepper
- In the work bowl of a food processor, combine the sundried tomatoes, basil, garlic clove, and salt. Pulse to combine until roughly chopped, about 30 seconds. Scrape down the bowl, and with the mixer running, slowly pour in the water through the feed tube until finely chopped.
- Add the white beans and the olive oil, and process for 1-2 minutes until a smooth puree forms. Transfer to a serving bowl, drizzle with olive oil and sprinkle with ground black pepper. Serve with crudités, crackers, or fresh bread.