Realizada porCREATE
This white bean spread has all the flavour of Italy, thanks to the characteristic flavours of basil, dried tomatoes, olive oil, garlic and lemon. Besides being eaten as an aperitif, it is ideal for spreading on toast for a quick dinner or brunch, which can be topped with a spoonful of our favourite pesto and some grated Parmesan cheese.
Servings 5 people
Prep Time10 mins
Tiempo de cocinado1 min


  • 600 g of cooked white beans
  • 1 clove of garlic (or to taste)
  • 4 tablespoons lemon juice (60 ml)
  • 4 spoonfuls of olive oil (60 ml), can be from the dried tomato preserve
  • 3 tablespoons of cold water (45 ml)
  • 16 halves of dried tomatoes rehydrated in oil (about 80 g)
  • Salt to taste
  • Basil to taste
  • Cucumber, celery, pepper and carrot crudités and bread sticks to accompany


  • Chop two tomatoes in oil by hand and set them aside for decoration. Place the blade accessory in the Chefbot's glass. Add the remaining chopped tomatoes, the garlic clove, the 60 ml lemon juice, the 60 ml olive oil, the 45 ml cold water and salt and basil leaves to taste. Set for 45 seconds at speed 8 and close.
  • Open the glass of the Chefbot and push down with the spatula what may have stuck to the walls. Add the 600 g of cooked white beans, mix with the spatula, set for 15 seconds at speed 8 and close.
  • Open the glass of the Chefbot and use the spatula to push down any sticky areas. Test, adjust the seasoning, set at speed 8 for 15 seconds and close.
  • Open the Chefbot glass and transfer the spread to a bowl, cover it with kitchen film and leave it to rest for at least 30 minutes in the fridge to allow the flavours to blend well. Serve, with the chopped dried tomato reserved on top and accompanied by vegetable crudités and bread sticks.

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