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
"Why go to the Cheesecake Factory to get a taste of this favorite dessert when you can make your..." - raisin kane
"Also known as 'cowboy caviar', this twist on traditional salsa is enlivened with black beans,..." - kbehrens2
"A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens chicken..." - marian
"This sauce was 'mild' for our tastes so I used 1/4 cup each Frank's Red Hot and butter (not margarine), added 1/4 teaspoon garlic powder, healthy dash of Worcestershire sauce, and about 1/2 teaspoon chipotle (or ancho) chili powder." - mrsoul51
"I wish I had bought a larger chuck roast! The taste of this Pot Roast is absolutely fabulous! A meal fit for a queen (...or king)! The seasonings were perfect and it is so incredibly moist it falls apart with your fork!! I wouldn't change one single thing, except next time I may invite company ... " - bev i am
"Substitution for red pepper flakes? My tummy hates them." - jennifer a.