Smashed White Bean Spread

Chunky, savoury, tangy, creamy, delicious! I’ve seen spreads or dips similar to this being labeled as vegan ‘tuna’ – while it obviously doesn’t taste anywhere near fishy, it does give you an idea of how you can use it, like a classic tuna/mayo combo. Finely chopped gherkins give that satisfying sour burst, balanced by crunchy celery & creamy tahini.

Serving ideas: in a sandwich with more crisp freshness like lettuce & cucumber, or merrily smeared on crackers or rounds of cucumber. This makes a lovely fresh nutrient-rich alternative to hummus.

1 x 400g tin of cannellini beans/white kidney beans  (or try chickpeas)

1 large or 2 small spring onions, finely chopped, both green & white ends

1 big stick celery, finely chopped

2 – 3 gherkins, finely chopped

2 Tbsp coconut yoghurt (or use mayo or yoghurt of choice)

2 Tbsp tahini

juice of a lemon

salt & pepper to taste

Drain and rinse the tinned beans. Put them in a bowl and, using a fork or even a potato masher, start to smash up the beans a little. Stir through all the other ingredients, mashing up to your heart’s content. I like to leave a few chunks of bean in tact, so it’s not totally smoothed out. Feel free to play with quantities – throw in another gherkin if that’s your thing, or pump up the tahini or yoghurt for extra creaminess.