This thick tasty smoky white bean spread is just super for a light topping on a veggie burger, or as a sandwich filler. Just a half a cup (125 grams) will provide you with 10.7 grams of dietary fibre, 14.6 grams of protein, and 0 saturated fat and cholesterol. Makes a nice switch from Hummus! To read how to cook beans from scratch go HERE.
3 C. / 537 g. cooked White Beans
1/2 C. / 70 g Raw Sunflower Seeds
1 tsp. Smoked Paprika
1/2- 1 tsp. Liquid Smoke
1/2 - 1 tsp. Sea Salt
1 tsp. Apple Cider Vinegar
1 tsp. Dijon Mustard-Gluten Free
1/2 C. Water
1/2 C. Nutritional Yeast
- Add everything (except Nutritional Yeast) to Food Processor and process until smooth
- Add in a little extra water if it is too thick, and blend up with the Nutitritional Yeast
I found this recipe in my wonderful new book called "The Great Vegan Bean Book" (More than 100 Plant-Based Dishes with the Kindest Protein in Town) by Kathy Hester. I made a couple of adjustments to the recipe above, reflecting what I had available. If you love beans-- or if you are sort of on the fence about them and haven't actually ever eaten anything with beans in it that appealed to you, I think you would find great value in the diversity of the recipes in this book-- everything from how-to-cook-beans to desserts with beans in them (and I don't mean soybeans). I'm planning to try a different recipe every couple of days.