Kalamata White Bean Spread
This creamy vegan Kalamata white bean spread comes together in just 10 minutes in your food processor. You'll love its smooth texture, briny olive flavor and warm za'atar finish.
Ingredients
- 1 can white beans rinsed and drained; I used a 28oz (~800g) can. You can also use dry beans and boil them yourself, in that case use about 350g-400g dry beans
- ½ cup kalamata olives pitted and sliced
- ½ lemon juice only
- 3 garlic cloves mashed
- 2 Tbsps olive oil
- ½ tsp ground white pepper use white pepper only; it has a more subtle flavor
- 1 Tbsp za'atar
- water as needed to reach desired consistency (about 3-4 Tbsps)
Instructions
- Put all ingredients in your food processor.
- Add just a little bit of water (3-4 Tbsps).
- Process until smooth.
- Serve with crunchy toast or fresh veggies!
Notes
Store in an airtight container in the fridge for up to 4 days. Serve with crunchy toast, crackers or fresh veggies. If it thickens after chilling, stir in a little water or olive oil to loosen it up.