This is the kind of snack you order at a dimly lit wine bar and immediately try to recreate at home. Crispy butter beans are layered over whipped ricotta and topped with a bright, crunchy California walnut gremolata packed with lemon, parsley, parmesan, and olive oil.
2 cans butter beans, drained and dried well
2 Tbsp olive oil
1 tsp flaky salt
½ tsp black pepper
½ tsp garlic powder
¼ tsp chili flakes
1 cup whole milk ricotta
1 Tbsp olive oil
Pinch of salt
½ cup California walnuts
½ cup fresh parsley, finely chopped
Zest of 1 lemon
1 small garlic clove, finely grated
¼ cup finely grated parmesan cheese
2 Tbsp olive oil
Flaky salt, to taste
Extra olive oil
Grilled sourdough or toasted baguette
Lemon wedges
Preheat oven to 425°F (220°C).
Drain and rinse the butter beans, then dry them very well with paper towels. Removing excess moisture helps them crisp up.
Add beans to a baking sheet and toss with olive oil, salt, pepper, garlic powder, and chili flakes. Roast for 30–35 minutes, shaking the tray halfway through, until golden and crispy.
While the beans roast, make the whipped ricotta. Add ricotta, olive oil, and salt to a food processor and blend until smooth and airy. Set aside.
Toast the California walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant. Let cool slightly, then chop into small crunchy pieces.
In a bowl, combine chopped California walnuts, parsley, lemon zest, garlic, parmesan, olive oil, and a pinch of flaky salt. Stir together to form the gremolata.
Spread whipped ricotta onto a serving plate or shallow bowl. Spoon the crispy butter beans over top, then finish generously with the California walnut gremolata.
Drizzle with olive oil and serve with grilled bread and lemon wedges on the side.
Classic hummus gets a flavor updo with the addition of California walnuts and roasted red peppers. Add a drizzle of olive oil and a sprinkle of chopped fresh parsley or paprika to the finished dish for a pretty presentation.
You’d never guess this chocolatey treat is made with nutritious ingredients like black beans and walnuts. Whip up a batch of this brownie batter as a dip for crackers or fresh fruit… and don’t forget to lick the spoon!
A plant-based twist on the classic recipe that still packs a flavorable punch and a bit of spice.
