The Mediterranean cannellini and almond cream is a spread made simply from white beans and a very flavorful Mediterranean dressing. It’s excellent to use on crostini or bruschetta, with homemade crescentine or to dress pasta dishes.
It only takes a few minutes to make the cannellini and almond cream, just take a handful of cooked or ready-to-use beans, add some sun-dried tomatoes, black olives, a bit of capers and extra-virgin olive oil. With a few simple ingredients you’ll obtain a delicious cream that is also suitable for a vegan diet.
Store the cannellini and almond cream in the refrigerator in a sealed glass jar, ready and perfect for any occasion.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: one 18 oz jar (about 500 g)
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients
- 1 1/2 cup canned cannellini beans (drained)
- 1/2 cup peeled almonds (about 3 oz)
- 1/3 cup extra-virgin olive oil (about 5 tbsp + 1 tsp)
- 2 tbsp sun-dried tomatoes
- 2 tbsp lemon juice
- 0.5 oz pitted black olives (about 5–6)
- 1 tsp capers in vinegar
- 1 1/2 teaspoon garlic powder
- 1 pinch dried oregano
- to taste salt
Preparation
1 – Finely chop the almonds in a blender, then add a drizzle of olive oil and continue blending until you obtain a creamy paste.
2 – Drain the cannellini beans and set aside a small cup of their liquid. Then, using a potato ricer or a sieve, push the beans through to discard the skins and recover only the bean purée.
3 – Now put the bean purée in the blender together with the almond cream and add the other Mediterranean seasoning ingredients.
4 – Blend everything for a few minutes and add a few tablespoons of the reserved bean liquid to make the cream silkier and more velvety.
5 – Finally add a pinch of salt and taste to adjust the seasoning.
6 – Transfer the cannellini cream to a glass jar and store it in the refrigerator; it will keep for several days.
