Summer vegetables and beans spread

Here is a very simple and versatile recipe to use your vegetables and legumes leftovers. Mix them with some seasoning and here you go: a tasty spread on a toast with some salad and you have a light and healthy meal. It is like a humus spread; it’s just that you can replace the chickpeas with any legume you want. Here I chose some ratatouille and spices to give it a mediterranean twist but you can create your own style: Indian like with curry and coriander, Asian style with soy sauce and sesame, and so on.


  • 1 cup caned beans
  • 1 cup ratatouille
  • 1/2 tsp cumin seeds
  • 2 tsp curry powder
  • 2 tbsp olive oil
  • 2 tsp almond paste
  • 1 filet of lemon juice
  • A few fresh mint leaves

Mix all the ingredients except the mint, in a food processor until smooth and even.

Add the chopped mint leaves just before serving with toasts.

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