Triple Spiced Canneillni Spread

Tired of hummus?

Same old, same old dip?

Don’t just spice it up, triple spice it up!

Fresh out of chickpeas after last weeks bean filled bonanaza, I had a can of cannellini to spare. Instead of using them in their standard Italian preparation, I took them on a new flavor journey. You wanna know another great thing about the beautiful bean? It’s adaptable and takes on the flavor of anything you add to it.

With the cooler weather finally rolling into NYC, I’ve had Indian inspired fare on my mind. Think curry, turmeric and cumin - warming spices that are grounding and stabilizing. Weekly I try to have a new spread in my fridge, for easy lunches and simple weeknight meals. It’s amazing how a slice of toast, smothered in dip and paired with a soup can make for a quick and satisfying meal.

Laden with lemon, it’s the key liquid in this dip, the citrusy zing balances the potent spice pairing of curry, turmeric and cumin. Using only tahini paste, the consistency of this spread is thick and makes for a meal in every bite.

Try it on bread, give it a spread. Or serve with veggies, top a salad or a warm grain bowl. You’ll never go wrong when you spice things up.

XO

1 can of cannellini beans, drained and rinsed
1/4 cup of tahini
Juice of 4 small lemons, or 2 large lemons
1 tablespoon of ground turmeric powder
2 teaspoons of curry powder
2 teaspoons of cumin
1/2 teaspoon of salt
Freshly ground black pepper

Add all ingredients to a food processor fit with a steel blade
Process until smooth and thick
Spread on bread, crackers, serve with veggies or as a grain or salad topping