This is a lovely spread, or dip, perfect in sandwiches and oh so easy to make! As much as it looks like a houmous it isn't really, there's no tahini or any other nut or seed paste here and I've used cannellini beans as they give a smoother texture than chick peas would, especially without the tahini. For the sun-dried tomato element I have used a store bought tube of sun-dried tomato puree that I use quite often. It's not pure sun-dried tomato but rather has 65% sun-dried tomatoes, sunflower oil, olive oil, capers, hot chillies, oregano, garlic, salt and wine vinegar. (If you live in the UK or Ireland it's Epicure Sun-Dried Tomato Puree.) This doesn't make this recipe product specific however, you could easily just use straight sun-dried tomato puree and maybe adjust the seasoning as you see fit, but I'm sure it'll be just as yummy! I further add some chopped sun-dried tomatoes (the type packed in oil) to add some texture.
Sun-Dried Tomato and White Bean Spread
1 x 400g can of cannellini beans, drained and rinsed
1 1/2 Tbsp sun-dried tomato puree - see note above.
about 2 Tbsp chopped sun-dried tomatoes, packed in oil.
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 tsp fresh lemon juice
1/4 + 1/8 tsp salt*
2 Tbsp water
Place the beans, puree, garlic, salt, lemon juice and oil in a food processor and process until smooth. Stop and scrape down the sides then add the water and process again until really smooth. Add the chopped sun-dried tomatoes and pulse until mixed in. Transfer to a serving dish and refrigerate.
* I would start with 1/8 tsp of salt and add to taste from there as different brands of puree and beans will have different salt levels. I use unsalted beans packed just in water for reference.
Black Olive Rye Bread
I followed the Black Olive Boule Recipe on the Canadian Living website with the following notes:
♥ I used strong white bread flour instead of all-purpose.
♥ I used quick rise yeast.
♥ I used olives packed in brine as I couldn't find oil packed but I lightly brushed some olive oil over the dough ball once the olives are kneaded in so that the ones on top wouldn't dry out.
♥ I only cooked mine for 30 minutes BUT this was a mistake, as you might be able to see in the photo there my middle could have done with longer. Maybe 40 - 45 minutes but I still think 55 minutes would be a bit too long.
♥ Instead of spritzing the inside of the oven with water I placed a tray of water in the bottom of my oven and I did end up with a lovely crisp and chewy crust.
♥ I brushed some vegan butter all over the hot crust when I took it out of the oven. It gives a lovely gloss and great flavour :-)
You Might Also Like: