Monthly Archives: July 2016

White Bean & Olive Spread


White Bean & Olive Spread
Prep time
Total time
Lebanese inspired spread for toast
Recipe type: Snack
Cuisine: Lebanese
Serves: 6 slices
  • 1 can butter beans or cannellini beans
  • Juice and zest of 1 juicy lemon - about 4 tablespoons
  • 1 clove of garlic, crushed
  • 2-4 tablespoons finely chopped red or spring onion (as preferred)
  • 6 black or green olives, chopped
  • 1 tsp capers, chopped (optional)
  • 1 tsp tahini (optional)
  • ⅓ cup finely chopped parsley
  • ⅓ cup finely chopped mint
  • pinch of chilli flakes or semi-dried chopped chililes
  • Salt & pepper to taste
  1. Zest the lemon and tip into a medium bowl
  2. Juice the lemon into a small bowl and tip the crushed / Microplaned garlic into it to steep.
  3. Mash the beans with a fork in a bowl, or pulse in a food processor until broken down but not a smooth paste.
  4. Prepare the herbs, olives, onion & capers and add to the bowl with the lemon zest.
  5. Add the beans and stir thoroughly, add the tahini, chilli and salt and pepper as desired.
  6. Stir in the lemon juice and garlic mixture. Allow to sit for 10-15 minutes as flavour will continue to develop. The garlic flavour will be stronger the next day if it lasts that long! 🙂
  7. Serve on hot toast with sliced baby tomatoes.
  8. NB: You can use all or one of the herbs, equally delicious with any combination of fresh herbs.



July 1, 2016

I must thank my amazing friend Emma Roche and her husband Scott for helping me sort out a major security issue with my site! By very small way of thanks, I’m plugging her site for amazing recipes, tips, advice and info on the Plant Based Diet. You’ll also see a link there to Emma’s new eBook which you can download for a very reasonable fee. Her eBooks include shopping lists and full instructions.

Whenever I put up a new recipe I always add it to my facebook page which is where I welcome comments and questions etc, rather than putting comments here as it’s more interactive and besides which allowing comments on my website is impossible right now without inviting in spam back in again! So please like my Facebook page and you’ll be kept up to date with any new recipes. It’s so nice to be back in operation! 🙂