After trying the lentil puree in the previous recipe, and seeing that you liked the idea, today's recipe is another puree, this time made with white beans, which you will also love.

It is a recipe that requires little preparation and is very tasty due to the amount of spices it incorporates.

400 g cooked white beans
1-2 cloves of garlic
1/2 spring onion
1 pear tomato
3 c / s Olive oil
2 c / s Water (Optional)
1 tbsp dried spearmint
1 c / p Coriander in grain
1 c / c Turmeric
1 c / c ground cumin
1 c / c Harissa sauce
A few drops of lemon juice, black pepper, paprika, salt and parsley

Preparation of the recipe

Cook the white beans for the time specified by the manufacturer so that it is al dente, with twice the salt water by volume.

Put all the ingredients except the paprika in a bowl and blend with the mixer until you get a fine and homogeneous cream.

As you may have seen, preparing the puree is not a problem, and in plating is where we will give it that final touch with a delicious point.

Place the white bean puree in individual plates or bowls for this touch. Once on the plate, sprinkle with paprika (sweet or spicy, depending on your taste), a little parsley and a drizzle of olive oil.

If you want to give it a more personal touch, this puree is delicious accompanied by some crusts of bread and vegetables cut into the shape of sticks to accompany it.

Actually this type of puree, like hummus, can be accompanied by a multitude of elements to create that soft / tender contrast with the crunchy bread or vegetables. What have you accompanied him with? Can you tell me so I can try it?