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BY INGREDIENT

white bean spread

Growing up, my mom packed my school lunch every single day. From the first grade to my first year in college (yes, really)… she would send me off with a well rounded meal. I can remember my first lunchbox – it had Strawberry Shortcake on the front and it was made of tin – inside, it contained a pb&j sandwich on wheat, cut-up fruit in a tiny orange tupperware container, and 3 cookies.

Ingredient

  • 1 can cannellini beans, drained and rinsed
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 2-4 tablespoons fresh lemon juice (about 1 lemon)
  • about ½ teaspoon lemon zest
  • salt & pepper, to taste
  • a bit of water, if necessary to thin
  • optional: toss in some herbs: rosemary for winter, basil for spring, etc
Direction
  1. Puree all ingredients in a food processor or blender. Taste and adjust seasonings. Slather on bread & serve with sandwich fixings of your choice. Mine (pictured), is avocado, arugula & hemp seeds.

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