Oil permitted

Fasting White Bean and Roasted Pepper Spread

Name: Fasting White Bean and Roasted Pepper Spread
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Ingredients: 400 g canned white beans (or 250 g dried, cooked and cooled); 1 piece roasted red pepper (large — from a jar or homemade, peeled); 3 clove garlic (finely chopped or pressed); 2 tbsp lemon juice (freshly squeezed); 4 tbsp olive oil (cold-pressed, extra virgin); 0.5 tsp ground cumin (or caraway — gives a warm, spiced character); 0.5 tsp smoked paprika (pimentón de la Vera or domestic smoked paprika); to taste salt; a few sprigs fresh parsley (for garnish and freshness)

Creamy fasting spread of white beans and roasted red pepper with garlic and olive oil — quick, vegan, perfect on bread or as a dip for vegetables.

Prep

10 min

Cook

5 min

Total

15 min

Servings

Preparation

1. Preparing the Beans

If using canned beans, rinse well under cold water and drain. Rinsing removes the canning liquid, which can have a metallic taste and excess sodium.

If cooking beans from scratch: wash and soak dried white beans for 8 hours, then cook for 45–60 minutes until tender. Cool before using.

2. Preparing the Pepper

If using peppers from a jar, simply drain and roughly chop. If using a fresh pepper, roast it directly over a gas flame or in an oven at 230°C until the skin is blackened, leave covered for 15 minutes, then peel off the skin and remove the seeds. Roughly chop.

3. Blending

Place the drained beans, chopped pepper, garlic, lemon juice, olive oil, cumin and smoked paprika into a blender or food processor. Blend for 1–2 minutes until you have a smooth, creamy mass. Check the consistency — if too thick, add a tablespoon or two of cold water or extra olive oil and blend briefly again.

Season with salt to taste and adjust the balance — more lemon juice for brightness, more cumin for warmth, more paprika for sweetness.

4. Serving

Transfer the spread to a shallow bowl, use a spoon to make swirls on the surface and drizzle with a thin stream of olive oil. Scatter with freshly chopped parsley and, optionally, a pinch of smoked paprika for decoration. Serve with warm fasting bread, pitta or raw vegetables for dipping.

Tips

Consistency: for a thicker spread (to be spread on bread) use less liquid. For a thinner dip (for dunking vegetables) add a little more water or oil. The spread thickens in the refrigerator, so leave it at room temperature for 10–15 minutes before serving.

Variations: add a teaspoon of tahini for a Middle-Eastern hummus-like character. Or replace the pepper with roasted aubergine for a different version. For a spicy version, add half a chilli or a pinch of hot paprika.

Storage: the spread keeps in a sealed container in the refrigerator for up to 4 days. Pour a thin layer of olive oil over the surface to prevent it drying out.

Fasting use: this spread is suitable for all fasting days with oil — it makes an excellent substitute for mayonnaise or hard cheese on sandwiches during the Nativity or Apostles’ Fast. Paired with bread and vegetables, it makes a nutritionally complete fasting snack.

Protein during fasting: white beans are an excellent source of plant protein, especially important during long fasting periods. This spread combined with wholemeal bread provides a complete amino acid profile.