Humming a different tune, happily
I’ve mentioned before that ideally, I’d avoid eating hummus at home. It’s delicious, easy, and cheap, but you can have too much of a good thing, you know?
So if I avoid hummus, am I just done with bean spreads at home? No way.
Here’s what I ate today. If I say so myself, it was great. Way better than my initial attempt at making a bean spread.
In the shadow of Tahini …
Of course I used Rancho Gordo beans. This time, I tried out the Yellow Indian Woman Bean.
But what to do about other ingredients? A mix of plain beans and oil doesn’t exactly come out well. Part of the genius of hummus is Tahini. It adds flavor and texture so beautifully. I love it, don’t get me wrong, but are there alternatives?
Of course there are! Because I’m kind of a health nut, and health nuts do weirdo stuff like put flaxseed in everything, I decided to go with flax. Ground flaxseeds have a beautiful nutty taste. They also function to bind ingredients together. (It’s downright gluey when you blend them with water.)
I also put in some almond meal because who doesn’t love almonds?
To finish it off, I used walnut oil, some spices, and … GOLDEN RAISINS.
The spread just needed a little something extra. I was inspired by my mom’s chicken salad. She always adds raisins and walnuts, and it’s so yummy. I was a little nervous about adding raisins to beans, but I quite love how it turned out!
I enjoy plenty of veggies on my sandwiches and cilantro is one of my addictions, so I piled on the extras. Here’s the recipe:
Summer Sandwich Nirvana
IngredientsDragon Fruit Heirloom Bean Spread (see recipe below) Four slices whole grain bread Thinly sliced cucumbers Sliced tomatoes Thinly sliced onion (I used the white part of a scallion) Handful of chopped cilantro Handful of mixed salad greens Sea salt, to taste
Place mixed salad greens on two slices of bread. Divide the spread evenly on two slices of bread, over the salad greens. Add sliced tomatoes and onions.
On the other two slices of bread, layer sliced cucumbers and add cilantro. Add sea salt to taste and assemble sandwiches.
The Dragon Fruit Heirloom Bean Spread
Ingredients1 c cooked heirloom beans such as Rancho Gordo Yellow Indian Woman Beans, drained very well 2 Tb ground flaxseed 1 Tb almond meal (you can just add finely ground almonds if you’d rather not buy a bag of almond meal) 1 Tb fresh lemon juice 1-2 Tb walnut or other oil 1/2 tsp ground coriander Dash of sea salt Dash of ground black pepper 1 heaping Tb golden raisins Cilantro or parsley and lemon zest for garnish, optional
Drain beans VERY WELL. If there is too much liquid, you’ll end up with a baby food texture like mush.
Grind beans in a food processor until they are a paste.
Add ground flaxseed and pulse in food processor until evenly distributed (for shorthand, I’ll just say “pulse”). Add remaining ingredients and pulse as follows:
Add almond meal and pulse.
Add lemon juice and oil and pulse.
Add salt, pepper, and coriander and pulse.
Add raisins and pulse.
You can probably just add everything and pulse it all together, but I feel like I want to make sure my purée is consistent. I’ve added the ingredients in a stepwise fashion to avoid getting clumps of any one ingredient in the spread.
Food Processor Magic