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By Root 251 0

Restaurant, we’re always coming up with new bean spreads. Here’s a multipurpose, hummus-like spread, enhanced with rich creamy pine nuts, roasted red peppers, and fresh basil.

YIELDS 2 CUPS

TIME: 15 MINUTES

⅓ cup toasted pine nuts

1 15-ounce can of chickpeas, drained

1 large canned roasted red pepper

1 garlic clove

¼ cup olive oil

2 tablespoons lemon juice

⅓ cup packed fresh basil leaves

¼ teaspoon salt

generous pinch of black pepper

Place all of the ingredients in the bowl of a food processor and whirl for 2 or 3 minutes, until light and creamy.

serving & menu ideas

For a quick dinner, toss with hot, just-drained pasta and add chopped tomatoes or steamed vegetables. Make extra spread so that you can serve it later with bread or crackers or with vegetable sticks. This spread also makes a great sandwich with lettuce and tomatoes.

bean & walnut spread

This nutty bean purée is inspired by lobio, a marinated bean salad from the Georgian Republic.

YIELDS 3 CUPS

TIME: 15 MINUTES

1 cup toasted walnuts

1 28-ounce can of red kidney beans (or 2 15-ounce cans), rinsed and drained

2 large garlic cloves, minced or pressed

5 scallions, chopped

2 tablespoons chopped fresh dill

2 tablespoons olive oil

2 tablespoons cider vinegar

½ teaspoon salt

¼ teaspoon black pepper

In the bowl of a food processor, grind the nuts until they make a smooth paste. Add the beans, garlic, about half of the scallions, the dill, olive oil, vinegar, salt, and pepper and purée until quite smooth.

Serve at room temperature or chilled, in a bowl or on a bed of greens, topped with the remaining scallions. This purée can be kept in the refrigerator for a couple of days. It loses a bit of its tang overnight, so add a little more vinegar to taste.

serving & menu ideas

Some of us love Bean & Walnut Spread as part of a composed salad: Serve it on a bed of greens with hard-boiled eggs, Beet Salad, creamy Broccoli Slaw, and rye bread. And it’s a fine sandwich spread, with lettuce and tomatoes, or dressed up with roasted red peppers, hard-boiled eggs, or pickles. It’s an excellent snack or appetizer with crudités and/or crackers or bread.

spicy peanut sauce

A rich and versatile sauce that can be used to make many delightful suppers. Triple the recipe so you’ll have leftovers.

YIELDS ¾ CUP

TIME: 5 MINUTES

⅓ cup peanut butter, smooth or chunky

⅓ cup warm water or apple juice

2 tablespoons soy sauce

1½ tablespoons cider vinegar

½ teaspoon Chinese chili paste or Tabasco or other hot pepper sauce (optional)

1 tablespoon dark sesame oil (optional)

In a small bowl, whisk or stir all of the ingredients until smooth.

variations

PINEAPPLE PEANUT SAUCE

In a saucepan, bring to a simmer a cup of canned crushed pineapple and stir in the Spicy Peanut Sauce ingredients, omitting the water (yields about 1½ cups).

AFRICAN PEANUT SAUCE

In a saucepan, bring a cup of canned diced tomatoes to a simmer and stir in the Spicy Peanut Sauce ingredients, omitting the water and sesame oil (yields about 1½ cups).

SOUTHEAST ASIAN PEANUT SAUCE

Use coconut milk instead of water.

serving & menu ideas

Here are a few ideas to inspire you:

• Serve baked fish or tofu on rice with steamed vegetables, such as carrots, broccoli, zucchini, sweet potatoes, cabbage, or snow peas, topped with Spicy Peanut Sauce.

• Top a bed of rice with steamed spinach or cabbage, shredded raw carrots, and Spicy Peanut Sauce.

• Drizzle warm Spicy Peanut Sauce on a salad of spinach or spring mix topped with cucumbers, celery, and tomatoes.

• Dress coleslaw with Pineapple Peanut Sauce for an unusual and delicious side dish.

• Stir African Peanut Sauce into white beans, black-eyed peas, or field peas and chopped cooked collards or other greens for a delicious one-pot meal.

• Pour Southeast Asian Peanut Sauce over rice noodles or linguine topped with mung bean sprouts and/or cucumber slices. Great with Easy Baked Tofu.

Cherry Shortbread Crumble