This sounds really tasty! I can’t wait to make it; I think my kids will love it for dipping chips or veggies. From Savvy Vegetarian:
White Bean, Olive And Thyme Spread
White Bean, Olive And Thyme Spread is a sample recipe from ‘Cooking Vegan’ by vegan dietitian Vesanto Melina, and vegan chef Joseph Forest.
My tasters loved it and inhaled it along with any cracker-like food. Quick & simple to make, this olive spread recipe will make you forget that hummus even exists.
Total prep & cook time: 2 hrs
Nutrition Data, 1/2 Cup Serving: 272 cal, 29g carb, 10g fat, 281mg sodium, 11g fiber, 10g protein
2 1/2 Cups cooked or canned white beans, rinsed
1/4 cup freshly squeezed lemon juice
1 tbsp extra-virgin olive oil
1 tsp dried thyme
1 clove garlic, chopped
1/2 tsp salt
1/4 tsp ground pepper
1/4 cup chopped green or black olives
2 tbsp chopped fresh parsley
Put the beans, lemon juice, oil, thyme, garlic, salt and pepper in a food processor and process until smooth
Add the olives and parsley and process until evenly distributed, about 5 seconds
Transfer the spread to a bowl or covered container and refrigerate for at least 2 hours before serving to allow the flavors to marry and deepen.
Common white beans, such as cannellini (white kidney), great northern, and navy beans, are used in casseroles and soups and are particularly tasty when baked with tomato sauce. Here, they are used to make a delectable spread that can be served with crackers or raw vegetables. The flavor of this mineral-rich spread will deepen if it is made a couple of hours before serving.
Stored in a sealed container in the refrigerator, White Bean, Olive, and Thyme Spread will keep for 4 to 5 days.