Cheezy Beany Spread

from the Cancer Project newletter 18 Sep 2010
courtesy of Delisa Renideo A recipe book coauthor and Cancer Project Food for Life class instructor.

This spread keeps in the refrigerator for a week and also freezes well, so make extra!


  • 1 15-oz can white beans, drained and rinsed, or 1 1/2 C cooked white beans
  • 1 T tahini
  • 2 T nutritional yeast
  • 1-2 T chopped roasted red bell pepper
  • 1/2 t garlic powder
  • 1/2 t onion powder
  • 1/2 t prepared mustard, optional
  • 1/4 t salt, if not using canned beans
  • 1 1/2 T lemon juice, or more
  • few drops liquid smoke
  • Option: substitute about 1/2 t smoked paprika for red bell pepper and liquid smoke
  • Prep Time: 
  • Up to 24 hoursTotal Time:
  • Yield: 4 servings
  • Nutrition Per Serving: 1/4 Cup
  • 143 calories
  • 2.5g fat
  • 21.9g carbs
  • 10.1g protein
  • 121mg sodium
  • 86mg calcium


Blend Ingredients

Combine all ingredients in food processor or blender and mix thoroughly, until creamy.


Delicious spread for bread, pita bread, or crackers. For quesadillas, spread it on a tortilla, sprinkle with salsa and chopped onions, top with another tortilla, and heat briefly on both sides on an ungreased skillet.