Photo Credit: badmanproduction/ adobe stock
Recipe courtesy of Jackie Newgent, RDN, CDN.
INGREDIENTS
SERVES 8
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15 oz Cannellini Beans
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1 cup Baby Spinach
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1/4 cup water
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2 tbsp Tahini
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2 tbsp 100% Lemon Juice
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1 1/2 tsp extra-virgin olive oil
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2 garlic clove
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1/2 tsp sea salt
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1/2 tsp ground black pepper
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1 Plum Tomato
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3 piece Uncured organic bacon, cooked
DIRECTIONS
1
TIP: You can use brewed, unsweetened green tea in place of water.
2
Add the beans, spinach, tea, tahini, lemon juice, olive oil, garlic, salt, and pepper to a food processor or blender. Cover and purée. Transfer to a serving dish, cover, and chill until ready to serve.
3
Remove the pulp from the plum tomato and finely dice.
4
Cook bacon until crisp. Chop into bits.
5
Sprinkle with the tomato and bacon bits and serve. Alternatively, dollop the bean spread onto small pieces toast, sprinkle each with the tomato and bacon, and serve.