White Bean, Olive And Thyme Spread is a sample recipe from 'Cooking Vegan' by vegan dietitian Vesanto Melina, and vegan chef Joseph Forest.
My tasters loved it and inhaled it along with any cracker-like food. Quick & simple to make, this olive spread recipe will make you forget that hummus even exists.
Total prep & cook time: 2 hrs
Nutrition Data, 1/2 Cup Serving: 272 cal, 29g carb, 10g fat, 281mg sodium, 11g fiber, 10g protein
Commmon white beans, such as cannellini (white kidney), great northern, and navy beans, are used in casseroles and soups and are particularly tasty when baked with tomato sauce.
Here, they are used to make a delectable spread that can be served with crackers or raw vegetables. The flavor of this mineral-rich spread will deepen if it is made a couple of hours before serving.
Stored in a sealed container in the refrigerator, White Bean, Olive, and Thyme Spread will keep for 4 to 5 days.
White Bean, Olive And Thyme Spread is delicious! I turned it into an awesome vegan spinach dip by adding 2 cups of fresh baby spinach leaves, another garlic clove and some more dried herbs to the food processor instead of the parsley. Yum! - Stacy B.
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