White Bean Spread

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  • 2 cups dried beans (soybeans*, Great Northern, garbanzos, or black-eyed peas), a mixture of light-colored beans, or 2 cans cooked
  • 3 cups vegetable stock
  • 1 onion, quartered
  • 1 teaspoon salt
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest, optional
  • 1/4 cup extra virgin olive oil
  • 4 cloves of garlic
  • 2 to 3 teaspoons whole cumin, roasted and grounded
  • 1 teaspoon cinnamon
  • 2 teaspoons paprika
  • 2 to 4 tablespoons tamari
  • Salt to taste


Remove any stones or dirt from the beans. Cover with cold water and soak overnight. Drain and rinse thoroughly.

In a pot, add the beans and cover with vegetable stock. Add the onion and salt. Cook beans until soft; the cooking time depends on the bean used, but around one hour. Let the beans sit in the cooking liquid until cold. Drain off liquid.

In a food processor, add the cooked beans and all the other ingredients. Process until creamy. Refrigerate until ready to use, or freeze in smaller protions using freezer bags. Beans are highly perishable and should be used within three days.

Special notes:

* Organic soybeans are strongly recommended, since organic standards prohibit genetic engineering. This is especially important because two-thirds of the U.S. soy crop is genetically engineered. Dried organic soybeans are available in bulk at all PCC Natural Markets.

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