Buttery Bean Spread
White beans are everything on this recipe! With their unmistakable buttery flavor, they come to upstage the chickpeas as the go-to ingredient for vegan spreads.
Don’t be sour Mr. Chickpea, the universe is infinite as hell and everyone will get their chance to shine in this blog.
Let’s venture fearlessly into this gracious protein-rich spread!
250g baked white beans (only the beans)
1/3 cup sunflower seeds
10 leaves sage
1 shallot (or a small onion)
1/3 cup water approx.
Salt to taste
Add all ingredients to a food processor, apart from the salt and water, and blend it for around 3 minutes.
Little by little, add the water to get the consistency you prefer.
Give it a taste and add salt as you like. Why? Because if you cooked the beans with salt it’ll make a huge difference, as well as the amount of water you decided to add. Get it right at the end, copy?
Tip: Ideally save the spread for 5 days tops, in a closed glass container in the fridge.