Nathan turned 40 and so we had a little wine and cheese with his friends. I made this bean dip/spread. It makes a TON. I didn’t even make the full recipe.

Cannellini beans are also known as white kidney beans.

Here’s what I made here. I would adapt the recipe to make even less, and add a little more garlic. You could even add in some other spices. I think you could add in some red pepper flakes or cayenne or chipotle for a bit of zip. This would be nice in wraps, or as a sandwich spread. I think it would pair nicely with cucumbers.

Ingredients-
2 cloves garlic
2 cups cooked cannellini beans (I used cans. The original recipe called for 3 cups. CRAZY)
1/4 cup olive oil, plus extra for drizzling
3-4 tablespoons lemon juice
1/2 teaspoon salt
1 tablespoon chopped oregano, plus whole leaves for garnish
black pepper

1. Put all ingredients in food processor and pulse.
2. Serve the spread in a bowl and pour a few loops of olive oil on top, then sprinkle with some oregano leaves.

This was posted on Ohmyveggies.com, but it’s actually from Vegan, Vegetarian, Omnivore, a cookbook by Anna Thomas.