No Oil Vegan White Bean Spread

Last weekend I went out to dinner in Cleveland’s trendy Tremont area.

As a vegan, I find eating out to involve some strategy and concessions, but it is worth the extra effort. I promised myself I would make this diet change to give myself a fuller life as I age, but I wouldn’t allow my food choices to isolate me. (As the pandemic taught us, mental health is a thing, too!)

So, I make reservations at restaurants that have at least vegetarian options, and I focus on why I’m really going out to dinner: to enjoy an uninterrupted 90 minutes with whomever I’m eating with, and usually that is my husband.

The restaurant we went to, Dante, is one of my favorites. It has lots of options for my meat loving husband, but there is also more than one choice for me. If you live in the area, I recommend you try it out!

After we ordered, our server brought us some fabulous home made breads and a white bean spread. The spread was so yummy that I knew I had to try to recreate it when I got home. My doctor has asked me to limit oil as much as I can, so a bean spread seemed like a good way to avoid my vegan butter spreads which, admittedly, I love. So, for all those with high cholesterol, this version is oil-free, and I promise you won’t miss the oil at all.

NO OIL WHITE BEAN SPREAD
1 can white beans
2 cloves garlic
1/4 cup tahini
1/4 cup bean liquid, reserved
2 tablespoons cold water
1 teaspoon salt
1/4 teaspoon pepper

Combine all include ingredients in a food processor or blender and mix. For serving, top with fresh parsley and pine nuts. Serve on top of bread or use as a dip for vegetables.