By Bianca Tamburello, Dietetics Student, Sargent College

This dish was originally posted March 19, 2012, as a part of the SC Mushroom Burger with the Works.

The cannellini spread tastes incredible and should not be left out! The beans offer a smooth hummus like texture when ground, and the lemon juice and basil add a fresh, full flavor. It also served as a great vegetable dip: while we waited for the Portobello mushrooms to broil, we ate the cannellini spread with baby carrots.

To make, we simply ground the cannellini beans, basil, olive oil, lemon juice, garlic, salt, and pepper in a food processor until smooth and then flavored to taste with salt and pepper.

Ingredients

• 1 15-ounce can cannellini beans, low sodium, drained, rinsed
• ¼ cup fresh basil leaves, packed
• 3 Tablespoons extra virgin olive oil
• 2 Tablespoons lemon juice
• 1 small clove garlic
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Directions

1. Place the beans, basil, olive oil, lemon juice, garlic, salt, and pepper in the bowl of a food processor and process until smooth and creamy
2. Scrape down the sides of the bowl as necessary
3. Season with additional salt and pepper to taste

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