Mediterranean Bean Spread

Recipe: Appetizer : 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






Latest Reviews

"Delicious Ham and Potato Soup - A hearty, easy soup that's ready in 45 minutes. Perfect for using up leftover ham." - dora

"A delicious mashed sweet potato casserole with a crunchy pecan topping. Easy to make ahead,..." - kmb233

"I've made this twice now with only the slightest tweaks (added a couple teaspoons of 'Italian Seasoning' mix from our co-op). It's absolutely perfection. Rich, just spicy enough to add interest, and no acid overload. I'm not a fan of tomato-based sauces, but I love this. So did my husband." - p g.8256

"Substitution for red pepper flakes? My tummy hates them." - jennifer a.

"My family loves this soup. There are a few things I done different that made it taste richer. Instead of cooking the potatoes on the stove top, (I think this maks them watery) I baked them in the microwave with the skin on. I let them cool down and then peel them and cut them into chuncks. They ... " - kaykendrick50_12223

"Why go to the Cheesecake Factory to get a taste of this favorite dessert when you can make your..." - raisin kane

Happy cooking...