I really love dips and spreads. They are great as a light lunch, easy to have as packed lunch and great for sharing. While Sophie was visiting London, we decided to get our creative juices flowing and to try out as many creations as possible. One of the absolute winners was this spinach, chia seed & white bean spread.
It is a hearty spread that we served warm. Great for the oncoming autumn season.
- 4 tsp chia seeds
- 60 ml water
- 1 can of white beans (we used cannellini beans)
- 2 bunches of fresh, washed spinach (stalks removed)
- 3 spring onions
- 2 cloves garlic
- 1 tbsp flax seeds
- 1 tbsp sesame seeds
- 6 sundried tomatoes
- 1 tsp coconut oil
How it’s done
Put the chia seeds and warm water in a small bowl, stir well and leave to soak until it turns into a paste like consistency. This may take up anything from 30 minutes to 2 hours but using warm water generally speeds up this process.
Meanwhile you can slice the spring onions. In a medium to large sized frying pan add the coconut oil and fry the spring onions for 3-5 minutes on medium heat, add the minced garlic, flax seed and sesame seed and fry for another minute until fragrant. Careful as the seeds may start to pop.
For the next step you need your food processor. Add 3/4 of the beans, the sundried tomatoes and chia seeds and blend until you have a fairly smooth paste.
Blanch the spinach and once cooled, squeeze out any water with your hands. You’ll probably be left with a fist sized ball of spinach. Chop it roughly.
Mush the remaining beans with a fork.
Now, take the frying pan and add all ingredients, give them a good stir and turn on the heat to high. Leave the mixture to warm through. We actually let it brown slightly. Season generously with salt and pepper and put into a bowl.
Serve straight away with warm bread and crudites.
x Victoria x
We would love to see your creations! Just post your photo on Instagram with #thevitalsisterscreations