07 Mar 2023 Vegan

Vegan white bean spread sandwich

This white bean spread is ready in no time. It is a great alternative to humus. It is creamy but low in calories. I love to mix it with a bit of pesto for a sandwich. But it is also great on its own.

You can of course use this spread for dipping sliced raw vegetables or as a topping for crackers.

One white bean spread sandwich delivers 20 g of protein!

You can store this spread – closed in an airtight container – in the refrigerator for about seven days.

Serves: 1
Nutrition: 407 kcal 6.7 g fat 67 g carbs 20 g protein 10.5 g fibre
  • Ingredients
  • 250 g cannellini beans or lima beans from a can = the contents of a standard can (save a few beans to garnish for the sandwich)
  • 3 marinated artichoke hearts (in water)
  • ¼ tsp garlic powder
  • Juice of ½ lemon
  • 1 tbsp olive oil (or to taste)
  • Salt and pepper to taste
  • 2 slices of sourdough bread or your favourite bread
  • White bean spread
  • Pesto (optional)
  • Arugula
  • Grated carrot
  • A few cherry tomatoes, sliced
  • A few canned beans (optional)
  • One marinated artichoke (optional), sliced
Image of recipe

Method

1

Place all the ingredients for the white bean spread in a food processor and puree until smooth. If you prefer a coarse consistency, process very shortly. Taste. If necessary, add more salt/pepper.

2

To make the sandwich: smear the white bean spread on slices of bread. Add a spoonful of pesto. Top one slice with arugula, grated carrots, tomato and artichoke pieces and beans. Cover with the other slice of bread.

3

Enjoy!