Spread the love..
..with this animal-friendly topping for your bread!
This spread is not trying to replace anything. It totally stands on its own when it comes to texture, umami taste and phytoestrogen content. Zero animals involved, so there is no saturated fat. The fibre in this pulse-based spread feeds the intestinal microbes, due to the finely minced texture it is easier digestable than whole pulses. I you want some hearty stuff on your bread, or as a dip for fresh veggies and crackers - give this spread a go.
You can keep the spread up to 5 days in the fridge.
Equippment needed: a frying pan, a bowl, a blender, a sharp knife, a chopping board, a grater and something to stir.
As usual, you can replace any part of the recipe with another item of the same food group, for example lentils instead of beans, or nut butter instead of tahini. Tell me, if you made some alterations and how your results came out - I am always curious about kitchen experiments!
For a large bowl (6 Portions, ca. 700 ml)
240g cooked kidney beans (1 small can)
1 small onion
2 garlic cloves
2 tbsp olive oil
1 tbsp tahini
1 tbsp tomato concentrate
1 tbsp soy sauce
1 tsp minced parsley
approx. 1/2 tsp ground cumin, pepper & coriander according to your taste
1 tsp TL sweet pepper (paprika) powder
salt (using smoked paprika or salt brings even more taste into the spread)
Mince the onion first & roast it in a pan with olive oil until it's slightly brown, then add finely chopped or crushed garlic and turn off the heat. Remove the liquid from the cooked beans and add all ingredients to a bowl where you can blend them together until you yield a smooth paste.
That's it - you can enjoy a hearty spread!
My favourite combinations are sourdough bread, freshly chopped onions & pickled cucumber as well as red peppers!