White Bean and Pine Nut Spread

As well as tasting delicious, bean spreads have the added advantage of being low in fat. I’m particularly partial to this high-protein spread! 

White Bean and Pine Nut Spread:

1 head garlic (8-to-10 small bulbs or cloves)

One 19-oz. (550 mL) can white beans, drained, rinsed, and drained again, to equal about 2-¼ c. (see Note)

3 or 4 large fresh basil leaves (no substitutes)

3 tbsp. (45 mL) extra-virgin olive oil

2 tbsp. (30 mL) fresh lemon juice

½ tsp. (2.5 mL) walnut oil

Salt and pepper, to taste

⅓ c. (80 mL) toasted pine nuts

Baguette or small crackers

Remove 2 cloves from head of garlic; peel and set aside. With remaining cloves intact, roast garlic head in conventional oven. Squeeze slightly cooled roasted cloves into food processor. Add cloves that were set aside, well-drained beans, basil, olive oil, lemon juice, walnut oil, and seasonings. Whirl in processor until smooth. Manually stir in toasted pine nuts and transfer to serving bowl. Serve with baguette or crackers. Yields 2 c. (500 mL).

Note: Use cannellini, white navy, or white kidney beans.