one mean bean spread October 3, 2007

Whitebean1

I don’t know if I’ve mentioned this, although in two years of blogging I’m sure it’s come up once or twice, but I love noshing. As a meal. Yes, I love my salads and my soups…but my favorite way to eat is to make a plate of dips, spreads, meats, cheese and olives and just snack. I’ve been known to order an antipasto or charcuterie plate as my entree when I go to a restaurant. On our (already very unusual) first date, the boy and I each contributed our favorite cheeses and meat to a spread that was devoured sitting on the floor while polishing off a nerve-soothing bottle of wine.

Hummus is one of my favorite additions to any nosh. I love any variation of it. As I was preparing to go away on vacation the other week, I saw this recipe and knew I had the ingredients lying around to throw it together. It came together in mere minutes and, with the addition of some charred crusty bread and some olives, I was having the most delicious nosh I’d had in some time. The addition of the olive oil is key…but if you want to bump it up a notch, a drizzle of truffle oil on this is divine.

Savory Cannellini Bean Spread – recipe found here at Chow.com

  •      3 tablespoons extra virgin olive oil
  •      1 tablespoon garlic
  •      4 teaspoons fresh savory or 1 teaspoon dried Savory
  •      1/2 teaspoon crushed red pepper flakes
  •      3 cups cooked cannellini beans

    – In a medium sauté pan, cook 1 tablespoon chopped garlic, 4 teaspoons finely chopped fresh savory (or 1 teaspoon dried savory), and 1/2 teaspoon crushed red pepper flakes in 2 tablespoons extra virgin olive oil until the aromas are released, about 3 minutes.

   – Add 3 cups cooked and drained cannellini beans and cook over medium-low heat until the mixture thickens, 5 to 10 minutes.

   – In a food processor or blender, puree the bean mixture and another 1 tablespoon extra virgin olive oil until the mixture is smooth. Season to taste with salt and black pepper. Serve warm with crostini, pita chips, or vegetable crudités.

Comments

Kelly Oct 3, 2007 12:10 pm

I love that you call him “the boy.” That’s classic. I’ve never made hummus. I’ll have to give it a go.

Lydia Oct 4, 2007 05:10 am

I love making spreads like this as a nice variation on the hummus theme. I like to flavor them with fresh rosemary and thyme from my garden.

Kaykat Oct 4, 2007 12:10 pm

Love those cannellini beans – I often make a tuscan bean salad with those. This looks like a great dip option, can’t wait to try it out.

Francesco Oct 5, 2007 01:10 am

Same for me. I love eating cheeses, meats, breads with a good bottle of wine. My wife less … so I enjoy the few times she goes on business trip to savor what in Italy we call “piatto freddo” (or cold meal). Lovely!

Sage Cat Oct 5, 2007 06:10 am

Mmm, snacky meals!
I make one similar to this with white beans and rosemary – people always tell me it is the best Hummus they have ever had!

Katie Oct 5, 2007 07:10 am

When I go to the U.S. (usually alone) that’s how I treat myself: I just buy things to nibble on…pate, cheese, smoked salmon.. Mon mari won’t do it for a meal.. and I can’t afford to do it BEFORE the meal at home…

s'kat Oct 11, 2007 06:10 am

I’ve been on a breads ‘n’ spreads kick lately, although not making it at home. Trader Joe’s has a very decent roasted red pepper hummus that I’m completely addicted to.