I originally made this as a dip for my homemade sweet potato fries, but it was absolutely delish spread on a bagel. This could easily be adapted as a savory dip/spread by adjusting the seasonings. The boys watched me make it and STILL didn't notice the beans. Bonus: a high protein, high fiber dip/spread that tastes sweet and creamy.
1 1/2 c. cooked white beans
1/8 c. agave nectar
1/2 t. cinnamon
1/2 t. nutmeg
2 T. cashew butter
Non-dairy milk as needed
Place all ingredients except milk in a blender - preferably a high powered blender like BlendTec (but a regular blender will also work). Begin processing on low speed, drizzling milk in through opening in the lid. Use as much as needed for a smooth consistency, but remember this will be a dip/spread so it should be thick.
Process on medium high speed until very smooth. Check for taste, adding additional agave or seasonings if desired. Serve immediately or store in an airtight container in the refrigerator for several days.
Note: Cashew butter is quite expensive. I use it frequently because of the creaminess it lends to dishes, so I have it on hand. If you don't use it and don't want to buy an expensive jar for one recipe, soak a large handful of raw cashews in hot water for 30 minutes and use in place of the cashew butter, or use peanut butter or almond butter instead. These nut butters have a more distinct taste (and you will probably notice a hint of peanuts or almonds respectively), but it will still be delicious.
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