Here’s a simple, flavorful recipe from the July 2012 edition of BBC Good Food magazine. You can eat it with slices of cucumbers or crackers, or spread it on toast, or stuff a tomato with it. I think it would also be amazing on a slice of butternut squash, roasted under the broiler for a minute or two.
The original recipe [clearly not written by an American] says that you should “whizz until smooth,” which I think could be taken in more than one way. I prefer it chunky. And I feel the same about peanut butter, by the way.
- 1 can (14 oz.) cannellini beans, rinsed and drained well
- 7 oz. feta cheese
- 1 Tbsp. fresh lemon juice
- 1 garlic clove, crushed
- 1 Tbsp. fresh dill, chopped
- 1 Tbsp. fresh mint, chopped
- 1 Tbsp. fresh chives, chopped
- generous amount of fresh ground pepper
Place the beans, feta, lemon juice and garlic in a food processor, and pulse to the desired texture. Stir in the herbs, season with pepper, and share it with someone you love. Take the leftovers to work tomorrow.