White Bean & Walnut Bruschetta Spread
Method
Toast the walnuts: Place the walnuts in a dry skillet over medium heat and toast for 2–3 minutes until fragrant. Allow them to cool slightly.
Make the spread: Add the cannellini beans, toasted walnuts, tahini, olive oil, lemon juice, garlic, oregano and cumin to a food processor. Pulse until creamy but still slightly textured. Add water gradually if needed.
Add freshness: Transfer the spread to a bowl and fold through the diced cherry tomatoes, basil and parsley. Season with lemon zest, salt and black pepper.
Finish: Spoon onto toasted whole-grain sourdough or crisp vegetable slices. Sprinkle with pumpkin seeds and a little fresh basil.
Serve: Finish with a light drizzle of extra virgin olive oil and an extra squeeze of lemon.
Vegan option: Naturally vegan — no substitutions needed. For an extra protein boost, mix in 50 g shelled edamame or sprinkle each serving with 1 tbsp hemp seeds. This Mediterranean-inspired spread combines creamy cannellini beans with toasted walnuts, fresh tomatoes and aromatic herbs. Unlike a traditional hummus, it has a rustic, slightly chunky texture and a rich nutty flavour that works beautifully on crisp whole-grain bread.
Nutrition Facts
Per serving
