We all agree that hummus is life, right? But sometimes you want to tweak your favorite recipes and get more creative with them. And that’s what I did with this white bean, edamame & cilantro spread! It’s basically your favorite hummus recipe, super easy to make, but without any chickpeas in it! And I dug out an old favorite spice blend to serve it along and to make it even more special : my dukkah spices recipe, an Egyptian spice blend made out of nuts, seeds and spices. You’ll want to put it on everything once you’ve tried it, like avo toasts, grilled vegetables (eggplants, courgettes, etc.) and salads too! It’s life changing, trust me!
Sponsorship disclaimer (ad): I partnered with Paderno Kitchenware to bring you these two recipes today on the blog, using their Power Blender, Immersion Blender and 4-Slice Even-Heat Toaster. And to be honest, I was more than pleased with the high-quality of these appliances. Not only do they offer the right precision control I need when I’m cooking, they are also lovely to the eye and will make any cooking moments more enjoyable, trust me. Find more details about these Appliances on Paderno website here www.paderno.com.
Dukkah Spice Blend
All you need to make this spice blend at home is a pan (to toast your nuts, seeds and spices) and a mini chopper! I could have used my bulky food processor to make it, but Paderno Immersion Blender’s mini chopper worked just like a charm to create it, especially since its container is the perfect size to chop all those nuts and seeds within seconds.
½ cup raw almonds
½ cup raw pistachios
¼ cup sesame seeds
¼ cup cumin seeds
¼ cup coriander seeds
2 tbsp dried thyme
½ tsp of sea salt
¼ tsp freshly ground peppercorn (or more, to your taste)
Over medium high heat, pan toast the nuts and seeds (almonds pistachios, sesame, cumin and coriander) separately for a few minutes each, until fragrant and slightly brown/golden.
Transfer all the pan toasted ingredients along with the thyme, salt and pepper in the mini chopper container of the Paderno Immersion Blender and pulse a few times until roughly chopped. You still want some bigger pieces of nuts in your spice blend.
Transfer in an air tight glass container and keep in a dry place. Use it to top your toasts or salad, or simply to dip bread pieces previously dipped in olive oil.
White Bean, Edamame & Cilantro Spread
I love making this spread using the brine from the beans (when using beans in cans) instead of olive oil. Not only it makes it super creamy and smooth, but also 100% oil-free! I do the same with hummus recipes whenever I feel like cooking oil-free once in a while. And on top of that, using such a powerful blender as the one from Paderno made it all possible within minutes only, thanks to its vortex blade system which ensures smooth and consistent results every single time.
2 cups of white beans (one 19oz can), keep aside the liquid
1 cup of edamames, shelled
2/3 cup of liquid (either the liquid from the white bean can or water)
½ cup of fresh cilantro, roughly chopped
Juice of half a lemon
2 tbsp of tahini
2 garlic cloves
Salt and black pepper to your taste
Put all the ingredients in the Paderno Power Blender and mix until creamy and smooth. Help yourself using its temper or by stopping once or twice to scrap the sides.
Adjust salt and pepper to your taste.
Serve on freshly toasted slices of bread (using the Paderno Toaster), topping it with a generous serving of dukkah spices. It might sounds silly, but I especially love the digital timer of that toaster, which let you know exactly how much time is left before it’s ready! That and the fact that I can finally toast 4 slices of bread at the same time (which is life changing for me, knowing I’ve always had 2 slices toaster in my life!).
You can also enjoy this spread with veggies, especially slice of cucumber and radishes/turnips.