High-Protein White Bean & Roasted Tomato Spread
Method
Drain the white beans in a fine-mesh sieve, rinse under cold water, and allow them to drain thoroughly.
Add the beans, tomato paste, roasted red bell pepper, garlic, lemon juice, paprika, dried basil, salt, and black pepper to a blender or food processor.
Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
If the spread is thicker than desired, gradually blend in 20–30ml of water until it reaches a silky, spreadable consistency.
Taste and adjust the seasoning with additional lemon juice, paprika, salt, or pepper if desired.
Transfer the spread to an airtight container and refrigerate for at least 20 minutes to allow the flavors to fully develop.
Serve chilled with whole-grain bread, crispbread, burritos, wraps, fresh vegetable sticks, or as a flavorful spread for sandwiches.
White beans create an exceptionally smooth and creamy texture with a mild flavor that allows the roasted pepper and tomato to shine. If you substitute red kidney beans, expect a richer, earthier taste and a darker color. Finish with fresh basil or parsley for a vibrant Mediterranean touch.
Nutrition Facts
Per serving
