Herbed White Bean Spread on Toast
-
10 Mins
Prep Time
-
0 Mins
Cook Time
-
8
Servings
- 170
Calories
- 9g
Fat
- 20g
Carbs
- 5g
Protein
Constipation
Ingredients
- 2 Cups Cannellini Beans, drained and rinsed, if canned
- 1 Tbsp Lemon Juice, wash lemon thoroughly before juicing
- 2 Tbsp Extra Virgin Olive Oil
- 1 Clove Garlic, peeled and sliced
- 2 Tbsp Red Wine Vinegar
- ½ Tsp Dijon Mustard
- ½ Tsp Kosher Salt
- 3 Tsp Fresh Thyme, washed and removed from the stem
- ¼ Cup Fresh Basil, washed and torn into small pieces
- Whole Grain Baguette, sliced
- Allergens:
- G Gluten
- View Substitutions
-
GGluten:
Replace whole grain baguette with a gluten-free bread.
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Combine Ingredients To a food processor, combine all ingredients except the fresh herbs.
3.
Puree Ingredients Puree until smooth, stopping to scrape down the sides of the bowl, as needed. Add herbs. Puree again. If mixture appears too dry, add 1 Tbsp of water and blend again. Continue adding water until mixture appears slightly moist and easily spreads.
4.
Prepare Toast & Enjoy Spread on whole grain toast. Enjoy within 2 hours. Herb spread keeps well in the refrigerator for up to 3 days.
5.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Fatigue Buster
-
Use Bottled Lemon Juice
Use bottled lemon juice instead of squeezing your own to help save time.
-
Ask for Assistance
Enlist in the help of a trusted friend or family member to help prepare this recipe.
-
Enjoy as a Dip
Enjoy this spread as a dip for vegetables.
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