Mediterranean Bean Spread

Mediterranean Bean Spread - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 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

Ingredients

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

Kosher salt

Freshly ground coarse black pepper

Crispy Shallots:

    1 cup vegetable oil

    1/2 cup finely sliced shallots, 4 or 5

    Directions

    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.

    CRISPY SHALLOTS:
    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

    ©
    Published:




Latest Reviews

"This is a no-bake pudding dessert that's so quick and easy to make--everyone loves it. I always..." - mary48

"Restaurant-style buffalo chicken wings can be prepared in the comforts of your own home..." - ellenmarie

"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

"My boyfriend's special recipe makes the peanut butteriest tasting cookie I have ever tasted. ..." - shelly white

"Chili powder, cumin, paprika, and a few other easy-to-find spices make up this taco mix..." - bob cody

"Just made this tonight... It was really good -I HAD to add bacon though. Fried up 4 thick slices of bacon then sauteed the onions in the bacon grease before adding to give the soup some flavor. Put 1/2 the crumbled bacon in the soup then used the rest as garnish. Added green ... " - amikins

Happy cooking...