bean spread with cucumber sauce
NuStart · Recipes · Side Dishes
Bean Spread with Cucumber Sauce BfG
No-cook · ~15 min + 2 hr chill · Serves ~24 · appetizer portions
Ingredients
- Cucumber sauce: 1 small cucumber, peeled, seeded, and chopped
- Cucumber sauce: 1 container (8 oz) sour cream (or plain Greek yogurt)
- Cucumber sauce: ¼ tsp salt
- Cucumber sauce: 1 garlic clove, pressed
- Bean spread: 3 cans (16 oz each) navy beans, rinsed and drained
- Bean spread: 4 oz crumbled feta cheese
- Bean spread: ¼ cup uncooked oats
- Bean spread: ½ tsp salt
- Bean spread: ½ tsp pepper
- Bean spread: ½ tsp rosemary, chopped (or a scant ¼ tsp dried)
- Bean spread: 6 whole-wheat pita rounds, quartered (for serving)
Directions
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- Make the cucumber sauce: stir all sauce ingredients together and chill 2 hours.
- Make the spread: beat the beans, feta, oats, salt, pepper, and rosemary with an electric mixer until blended.
- Spread on the pita and top with cucumber sauce.
Ingredient tip. When a recipe uses a packaged or processed food, choose a version with five or fewer ingredients on the label.
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Adapted from the Body for God Cookbook by Lisa Young.
Per-serving values are approximate and vary with brand, variety, and preparation.