Patè di fagioli cannellini

Cannellini bean spread is a life saver appetizer that can be prepared in less than 5 minutes. I like to serve it spread on some water crackers or accompanied with fresh vegetables like for hummus. I like to eat it during the summer when hot dishes are banned from my kitchen but it’s also perfect as a winter appetizer. It’s a refreshing alternative especially if eaten with fresh vegetables like tomatoes, red bell peppers, celery, cucumbers or even spread on lettuce. I also like to prepare it for my Kid’s school lunch and in this case I pack fresh vegetables and crackers or pita as well. To complete the lunch I also add some fresh fruit. He loves it.

Ingredients

1 oz. 17.5 can/about g. 480 cooked cannellini beans
1 big garlic clove or 2 small ones
juice of one lemon
2 Tablespoons extra virgin olive oil
salt to taste
1 Tablespoons finely snipped chives
a good pinch of red hot pepper
water crackers or fresh veggies

Instructions

1. Drain and wash the cannellini beans under running water. In a food processor add the beans, the minced garlic, oil, lemon juice and salt to taste. Blend until well pureed.
2. Add chives and red hot pepper to the spread. Refrigerate for at least one hour to blend the flavors.
3. Serve the spread on water crackers or as a dip accompanied with fresh vegetables such as bell peppers, celery, carrots, romaine salad etc.