L I S A H A G A N B O O K S
THIS WEEK WE DELIVER THE GIFT
A GREAT RECIPE… READ ON
And really, how much hummus can we eat?
Lemon-White Bean Puree
“I suggest using following recipe as a base bean puree recipe. From this basic recipe, you can add chopped olives, tomatoes, spinach, or capers, crushed fennel seed or cumin, or even sautéed ribbons of kale and escarole. While you can lather the puree on a toasted baguette and top it with a generous drizzle of olive oil and pinch of parsley, this smooth mix also acts as a healthy alternative to the ranch and sour cream dips often served with crudité. Try this savory puree as a substitute for the often canola-heavy mayonnaise in your favorite sandwich.”
3 cups cooked or canned cannellini beans
2 lemons, zested
1 lemon, juiced
½ cup extra virgin olive oil
1/8 to ¼ cup water, depending on consistency
1/8 tsp. crushed red pepper
salt and pepper, to taste
1. If you use canned cannellini beans, rinse the beans in a colander under cold running water until the starchy residue is removed. Allow the beans to drain until all the excess liquid is gone.
2. Place all the ingredients in a food processor, and blend until smooth. If the mixture seems too thick and the ingredients aren’t easily blending, add a few tablespoons of water.
3. Season the puree with salt and pepper. If you like more spice, consider adding an additional 1/8 = 1/4 tsp. crushed red pepper.
4. You can serve the puree immediately, or store it in an airtight container in the refrigerator.
(This recipe originally appeared in the Prostate Forum Blog in September 2013: prostateforum.com)
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