Mediterranean Bean Spread

Total Time:
50 min
Prep:
25 min
Cook:
25 min

Yield:
2 cups

Ingredients
  • Crispy Shallots, recipe follows
  • 10 large cloves garlic, unpeeled
  • 1 (15-ounce can) garbanzo beans, drained and rinsed (1 1/2 cups)
  • 1 (15-ounce can) white beans (cannellini), drained and rinsed (1 1/2 cups)
  • 1/2 cup fresh lemon juice
  • 2 teaspoons ground cumin, toasted*
  • 2 to 3 tablespoons extra-virgin olive oil
  • 1/4 cup minced fresh mint, basil, cilantro, or thyme
  • Kosher salt
  • Freshly ground coarse black pepper
  • CRISPY SHALLOTS:
  • 1 cup vegetable oil
  • 1/2 cup finely sliced shallots, 4 or 5
Directions
  • Preheat oven to 300 degrees. Place garlic cloves on a baking sheet and roast for 15 to 20 minutes, until they begin to turn golden brown. Remove and let cool. Squeeze the cloves to press out the roasted garlic.

  • Combine the garlic, beans, lemon juice, and cumin in a food processor and puree until creamy. With motor running, slowly add the olive oil. Process to a smooth, thick puree. Add the fresh herb and pulse to leave some whole bits. Add salt and pepper to taste. Garnish with the shallots.

  • *To toast spices: Place spices in a dry saute pan over medium heat. Toast, while shaking the pan to avoid overheating in 1 spot. Remove from the heat when the spices have become aromatic, 1 to 2 minutes. If the spices start to smoke, immediately dump them out of the pan onto a cool surface to halt the cooking. If there is any burned smell, you should discard them and start over.

CRISPY SHALLOTS:
  • Heat the oil over medium-high heat in a small wok or heavy-bottomed saucepan to 360 degrees. Add the shallots and fry, turning frequently, until golden brown, 2 to 3 minutes. Remove from the oil with a strainer or slotted spoon and drain on paper towels. If made ahead, cool and store in an airtight container up to 3 days.

  • Yield: about 1 1/4 cups


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