Garlicky Bean Spread

You may recall all the beans I cooked the other day that I was afraid were going to escape from the crock pot. I froze a few, but the rest I decided to make into a sandwich spread based on a recipe I found at myrecipes.com.

It was easy enough to do while I was spending hours trying to make ginger lime marmalade which was not an easy task and I’ll have to tell you about tomorrow, after I get a chance to unblock the process from my memory and taste it. DH was a wee bit disappointed that I didn’t make my Dark Days Shepherd’s Pie tonight, but screw it. I can only do so much.

So anyway, about the sandwich.

It consisted of the following:

• 1  T of jarred roasted garlic. I told you I was in a hurry up mode tonight.
• 1 T fresh squeezed  lemon juice. Since I have 4 zested lemons from the marmalade, I thought I’d put them to good use.
• 1/2  T  olive oil
• 1 /2 T  tahini (sesame-seed paste)
• 1/4 tsp dried rosemary
• 1/2  tsp Sriracha  (hot sauce)
• 4  cups of the Great Northern beans from the other night.
• salt to taste

Blend in a food processor. Serve on Ezekiel sprouted grain bread or, as DH discovered, on pretzels.

The verdict: YUM! Fast. Easy. DH’s coworkers are not going to appreciate the fact that he had another bowl of Dilly Bean soup along with it.  I might even make it again on Saturday when he has his brew day. That’s when all the guys come over and they roast a big hunk of meat in DH’s roaster and brew beer.