edemame & bean spread

Mar 8

There is no easier breakfast then to toast some sourdough bread and add a delicious, high-protein spread.

PREP TIME: 10 minutes
TOTAL: 10 minutes

1 cup defrosted edemame beans
1 can (400g) white beans, drained & rinsed
1 lemon’s juice
2 cloves garlic
2 tbsp extra virgin olive oil
1/4 cup tahini
2 tbsp cold water
30g fresh parsley (large handful)
salt & pepper to taste
Optional toppings: olive oil, pumpkin seeds, fresh parsley
If you can, serve with sourdough toast & sourcrout. Best combo.

Start by soaking the 2 peeled cloves of garlic in water for an hour before doing the spread.
Prepare the cold water by adding an ice cube to a small glass of water.
Then, add everything to the food processor. Blend for a few seconds until it becomes creamy. Store it in an air-tight container and you have meal-prepped high-protein spread for the week. It is delicious as a spread on any bread or cracker. My favorite is on sourdough bread with sourcrout. I would pretty much say sourcrout is mandatory with this, as it brings out all the best flavours.
Enjoy!