Mediterranean Bean Spread
Mediterranean Bean Spread - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
10 large cloves garlic, unpeeled
1 (15-ounce can) garbanzo beans, drained and rinsed (1 1/2 cups)
1 (15-ounce can) white beans (cannellini), drained and rinsed (1 1/2 cups)
1/2 cup fresh lemon juice
2 teaspoons ground cumin, toasted*
2 tablespoons extra-virgin olive oil -- (2 to 3)
1/4 cup minced fresh mint, basil, cilantro, or thyme
Freshly ground coarse black pepper
1 cup vegetable oil
1/2 cup finely sliced shallots, 4 or 5
Preheat oven to 300 degrees. Place garlic cloves on a baking sheet and roast for 15 to 20 minutes, until they begin to turn golden brown. Remove and let cool. Squeeze the cloves to press out the roasted garlic.
Combine the garlic, beans, lemon juice, and cumin in a food processor and puree until creamy. With motor running, slowly add the olive oil. Process to a smooth, thick puree. Add the fresh herb and pulse to leave some whole bits. Add salt and pepper to taste. Garnish with the shallots.
*To toast spices: Place spices in a dry saute pan over medium heat. Toast, while shaking the pan to avoid overheating in 1 spot. Remove from the heat when the spices have become aromatic, 1 to 2 minutes. If the spices start to smoke, immediately dump them out of the pan onto a cool surface to halt the cooking. If there is any burned smell, you should discard them and start over.
Heat the oil over medium-high heat in a small wok or heavy-bottomed saucepan to 360 degrees. Add the shallots and fry, turning frequently, until golden brown, 2 to 3 minutes. Remove from the oil with a strainer or slotted spoon and drain on paper towels. If made ahead, cool and store in an airtight container up to 3 days.
Yield: about 1 1/4 cups© Jim Catanich
"This recipe will give you two loaves of plain, sweet white bread that are quick and easy to make." - bdld
"This is a wonderfully comforting and creamy soup. I used red skinned potatoes and left the skins on. I diced them somewhat small and roasted them in the oven with some fresh rosemary and thyme, salt and pepper and olive oil. When they were fork tender, I smashed some of ... " - under12parsecs
"Delicious! Will add to the regular repertoire of meals!" - kat4
"NOW I know what the fuss has been all about ... this was both easy and delicious. A winning combination! I used a 3 lb sirloin tip roast, a 1-oz pkg of gravy mix, a 1-oz pkg of ranch dressing mix and about 3/4 of an ounce of italian dressing mix. I too mixed the dry mixes together and used ... " - lennie
"This is an awesome recipe...however, I did saute 1/2 and onion and 3 slices of thick cut bacon to begin with. It was a big hit with my husband and myself." - jsn.yleo
"Sweet Georgia peaches are topped with homemade biscuits creating a bubbling..." - tina b