Tuscan Bean Spread

This Tuscan Bean Spread is a quick, flavorful appetizer that balances the earthy richness of cannellini beans with bright notes of cider vinegar and aromatic cumin. The texture is creamy yet substantial, making it an ideal vehicle for the mild crunch of melba rounds. It&# 226;ÂÂs a versatile dish that works beautifully as a light starter for dinner parties or as a healthy snack option. The combination of garlic and corn oil adds a subtle depth, while the reduced-fat mayonnaise keeps the spread light without sacrificing mouthfeel. Simple to assemble with pantry staples, this recipe delivers rustic Italian-inspired comfort in every bite.

Cuisine: Global

Courses: Appetisers

Difficulty: Intermediate

Servings: 36

Calories: 286.6

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Tuscan Bean Spread is a quick, flavorful appetizer that balances the earthy richness of cannellini beans with bright notes of cider vinegar and aromatic cumin. The texture is creamy yet substantial, making it an ideal vehicle for the mild crunch of melba rounds. It&# 226;ÂÂs a versatile dish that works beautifully as a light starter for dinner parties or as a healthy snack option. The combination of garlic and corn oil adds a subtle depth, while the reduced-fat mayonnaise keeps the spread light without sacrificing mouthfeel. Simple to assemble with pantry staples, this recipe delivers rustic Italian-inspired comfort in every bite.

Ingredients

1 tablespoon Corn oil
2 garlic Cloves -- minced
19 ounces Cannellini beans -- rinsed and drained
3/4 teaspoons Ground cumin
1/4 teaspoon Salt
1/4 cup Reduced-fat mayonnaise dressing
1 tablespoon Cider vinegar
36 melba Rounds or toasts

Directions

1
Heat the corn oil in a large skillet over medium-high heat.
2
Add the minced garlic and cook, stirring frequently, for 1 minute until fragrant but not browned.
3
Add the rinsed cannellini beans, 1 tablespoon of water, ground cumin, and salt to the skillet.
4
Cook for 3 minutes, stirring constantly and mashing the beans with the back of a spoon until mostly smooth.
5
Transfer the warm bean mixture to a small bowl.
6
Stir in the reduced-fat mayonnaise dressing and cider vinegar until well combined.
7
Cover the bowl and let the spread cool to room temperature.
8
Spread a generous layer onto each melba round or toast to serve.

Nutrition Facts

Servings 36

Amount Per Serving
Calories 286.6kcal

% Daily Value *
Total Fat 16.2g25%
Saturated Fat 2.2g12%
Cholesterol 2.1mg1%
Sodium 1307.5mg55%
Total Carbohydrate 33.8g12%
Dietary Fiber 13.0g52%
Sugars 15.7g
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute the reduced-fat mayonnaise with a vegan mayo alternative.

Store any leftover spread in an airtight container in the refrigerator for up to 3 days.

Be careful not to burn the garlic; it should only cook for about a minute until fragrant.

You can adjust the consistency of the spread by adding a little more water or vinegar if desired.

Keywords: appetizer, bean spread, cannellini, cumin, garlic, italian, melba toast, party food, quick recipe, vegetarian, white bean dip, healthy snack, tuscan, cider vinegar, mayonnaise, corn oil, crunchy, creamy

Read it online: https://www.chefs-mate.com/recipe/tuscan-bean-spread/