Nothing gets me more excited than the first forays into warm weather grilling! Along with today’s herby whipped white beans, golden brown smoky grilled mushrooms are the perfect accompaniment to that wonderfully creamy decadence. I do suggest using the oven or saute pan though.
If you need another white bean recipe, I have lots of ideas to check out. This kale white bean soup is incredibly popular. Also. This Creamy Kale Pesto White Bean Dip is another fantastic green appetizer creation.
With this iteration of the white bean dip, navy beans are “whipped” in a food processor with golden roasted garlic flakes, garlic-infused olive oil, tons of greens, and fresh lemon juice. Although this white bean dip is made with simple ingredients, it gives a surprisingly rich and delicious result with all the goodness of white beans – fiber ya haha.
I chose basil, chives and parsley for my herbs. I also recommend dill or cilantro here! This flavorful white bean appetizer is a great way to use up leftover herbs before they close. I find that herbs plus lemon in general go really well with white beans. Once garlic into the equation, along with some meaty and smoky mushrooms… well, you really can’t go wrong.
By themselves, these whipped white beans are beautiful. I like to serve them with crostini or fresh bread. I enjoy topping everything with a few extras, including finely chopped shelled pistachios, a drizzle of aged balsamic vinegar and a little tangle of microgreens. This is all optional!
Whipped white beans can serve as a more substantial appetizer or side dish! Personally, I’d happily eat it with a simple salad on the side and call it a day. Any time the grill comes out, our food becomes a little more settled and less focused on texture. Let your intuition be your guide 🙂
Herbie Whipped White Beans with Smoky Mushrooms
Herbed whipped white beans make a silky vegan dip base for smoky grilled mushrooms. It’s a perfect appetizer to enjoy with crostini on the patio! Ten key ingredients and ready in about 30 minutes.
serving 4 -6
material
Whip white beans
- 2 the cup Boiled white beans, drained and rinsed
- 1 the cup Mixed vegetables, packed (I used basil, parsley and chives)
- 1 table spoon Cashew butter or tahini
- 2 table spoon lemon juice
- 1 teaspoon Tamari
- Sea salt and black pepper, to taste
- 3 table spoon olive oil
- 2 cloves Garlic, chopped
- Cold water, if needed
Smoky Grilled Mushrooms
- 8 ounce (225 g) mixed mushrooms
- olive oil
- Tamari
- Sea salt and black pepper, to taste
- ½ teaspoon Smoked paprika
- ½ teaspoon garlic powder
to serve
- Chopped herbs, optional
- Baby or micro greens, optional
- Aged balsamic vinegar, optional
- Finely chopped shelled pistachios, optional
- Flaky sea salt, such as Maldon
- Crostini/toasted or grilled bread
Comment
- White beans are best for a silky texture! I used some navy beans from the florist that I cooked and frozen a few weeks ago, and then thawed overnight.
- You can mix the herbs here based on what you have. I use parsley, basil and chives, but dill and cilantro would be lovely too!
- If you don’t want to grill, you can grill or saute the mushrooms! Fry in medium-high oil with spices, salt and pepper until brown and soft. To roast, set the oven to 400 and toss the mushrooms on a baking sheet with olive oil, spices, salt and pepper – roast until golden and tender – about 15-20 minutes.
- For the mushrooms, I used mostly baby oysters, some small shiitake caps, and a few quarts of creminis. Oysters are far and away my favorite though 🙂
instructions
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In a food processor, combine the white beans, greens, cashew butter, lemon juice, tamari, salt, and pepper.
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Set a small pan over medium heat and add the olive oil and minced garlic. When the garlic pieces start to sizzle, reduce the heat. Fry the garlic until lightly golden on the edges, about 2-3 minutes. Add garlic and oil to food processor.
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Run the food processor on high and continue to process until the white beans are silky smooth and a “whipped” consistency. Add cold water by tablespoon if necessary. Once you have the right consistency and seasoning is good for you, set aside in a sealed container in the fridge.
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Preheat a grill to high. If some of your mushroom caps are large, cut them into large bite-sized pieces. Thread the mushrooms onto the skewers. Toss the mushrooms with olive oil and tamari and then season with salt, pepper, smoked paprika and garlic. Flip over the skewers and repeat the drizzling and seasoning.
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Place the skewers on the grill and cook until the mushrooms are browned and released from the grates, about 3-5 minutes. Flip the skewers and cook for another 3-4 minutes.
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Spoon the herb whipped white beans onto a serving plate. Top the white beans with smoky grilled mushrooms and other garnishes of your choice. Serve with crostini and enjoy!