Smokey white bean spread with roasted garlic and basil
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Four 15 1/2 ounce cans white beans; drained and liquid | ||
| ; reserved | ||
| ½ | cup | Chopped onion |
| 1 | cup | Bean liquid |
| 2 | Garlic cloves; peeled and chopped | |
| 3 | tablespoons | Fresh lemon juice |
| 4 | teaspoons | Salt |
| 1 | tablespoon | Liquid hickory smoke flavoring |
| 1 | teaspoon | Freshly ground black pepper |
| 10 | larges | Basil leaves; chopped |
| 1 | tablespoon | Finely chopped sage; optional |
| Pita chips | ||
Directions
ACCOMPANIMENTS
In a food processor, combine the beans, chopped onion, ⅔ cup bean liquid, garlic, lemon juice, salt, smoke flavoring and pepper. Process until smooth, stopping several times to scrape down the sides of the work bowl and adding additional bean liquid if the mixture seems too thick. Transfer to a bowl and stir in the basil and sage. Adjust the seasoning. The spread can be used immediately or covered and refrigerated for up to 3 days.
Return it to room temperature before serving.
Yield: 6 cups
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9171 Converted by MM_Buster v2.0l.
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