Garden Crisps with Herby White Bean Spread

These colorful garden crisps are such an easy healthy snack! I top puffed grain cakes with fresh veggies and a creamy white bean spread.

Platter of rice crisps with herbed white bean spread, radishes, carrots, feta, and microgreens

This post is in partnership with Lundberg Family Farms.

Happy Friday! Is anyone else SO excited that it’s finally spring? Here in Chicago, the temperatures are gradually getting warmer, and I’m in the mood for all things fresh and bright. I’m making smoothies for breakfast, salads for lunch, and these veggie-topped puffed grain cakes for an afternoon snack.

In case you’re looking for some new spring snack ideas, I’m sharing the recipe for these yummy puffed grain cakes below. To make them, I spread a creamy, herby white bean spread on Lundberg Organic Brown Rice Thin Stackers. Then, I top them off with fresh veggies and a little feta cheese. The combination is light and fresh, but super satisfying – the perfect pick-me-up for early spring.

You can prep all the components of this recipe ahead of time. With everything set to go in the fridge, these snacks are easy to assemble whenever you need a quick energy boost!

Rice crisps on marble with carrots, radishes, white beans, edamame, mint, and lemons

Recipe Ingredients

First thing’s first: to make this garden crisps recipe, you’ll need crisps! I used Lundberg Organic Brown Rice Thin Stackers here, although I’m a fan of Lundberg’s other Thin Stackers flavors too.

The Brown Rice Thin Stackers are made with one simple, wholesome ingredient – puffed brown rice – and their crunchy texture makes them perfect for topping with all sorts of spreads. Slather them with peanut or almond butter for a quick breakfast, or top them with hummus or the white bean spread in this recipe for a snack.

Another great thing about the Thin Stackers? They’re produced sustainably! Lundberg Family Farms employs organic farming practices, uses 100% renewable energy at their manufacturing facilities, and doesn’t use GMOs. I love that they’re committed to caring for the planet in addition to making healthy whole grain products. If you want to grab some Thin Stackers or any of Lundberg’s other products, there are a few more days left of their sitewide 20% off sale in March. Bonus: You can get free shipping on your order with no minimum purchase with my code LOVE&LEMONS22.

Bowl of white beans, bowl of edamame, lemons, mint, carrots, radishes, and rice crisps on marble

Here’s what else you’ll need to make this recipe:

  • White beans – They make up the creamy base of the spread (and they pack it with plant-based protein!).
  • Lemons – The juice and zest make the spread nice and bright.
  • Garlic – It gives the spread sharp depth of flavor.
  • Extra-virgin olive oil and tahini – They add richness to the spread.
  • Herbs – You’ll blend some into the spread and use more for topping the Thin Stackers. Any type of soft leafy herb will work well here, and the more kinds you use, the merrier! I like to toss in fresh mint, parsley, cilantro, tarragon, dill, and chives.
  • Crunchy veggies – For topping the Thin Stackers! I like colorful, spring-y veggies like carrots and radishes.
  • Edamame – Another yummy topping. They add even more protein to this healthy snack!
  • And feta cheese – Optional, but delicious. It adds a nice tangy pop to these veggie stacks.

Find the complete recipe with measurements below.

White beans, herbs, lemon zest, and garlic in a food processor

How to Make These Healthy Whole Grain Snacks

These garden crisps are so simple to make (and make ahead)! Here’s how you’ll do it:

First, make the spread. Place all the spread ingredients in a food processor…

Herbed white bean dip in a food processor

…and pulse until smooth! If the spread is too thick, add water, 1 tablespoon at a time, until it has a creamy consistency. It keeps well for up to 4 days in the fridge, so I love to keep it on hand and quickly assemble the crisps as I’m ready to eat.

Hands using knife to spread herbed white bean dip on rice crisps

Then, assemble! Slather a Lundberg Organic Brown Rice Thin Stacker with the white bean spread.

Platter of rice crisps topped with white bean dip and veggies

And add all your desired toppings! In addition to making the spread in advance, you can chop the veggies ahead of time. That way, it’s extra-quick and easy to assemble this snack.

Side angle shot of rice crisps topped with herbs and veggies

That’s it! I hope you love this recipe as much as I do!

Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

Herby White Bean Spread

rate this recipe:
5 from 3 votes
Prep Time: 20 minutes
Total Time: 20 minutes
Serves 4 8
This herby white bean spread is a delicious appetizer or snack! I love to serve it with crisp Lundberg Organic Brown Rice Thin Stackers and fresh veggie toppings like carrots and radishes.


  • 1 1/2 cups cooked cannellini beans, drained and rinsed
  • 1/4 cup cilantro or parsley
  • 1/4 cup mixed fresh herbs, dill, tarragon, mint, and/or chives
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon tahini
  • 1 small garlic clove
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon sea salt, plus more to taste
  • 1 to 3 tablespoons water, if needed
  • Freshly ground black pepper

For serving


  • In a food processor, place the cannellini beans, herbs, olive oil, lemon juice, tahini, garlic, lemon zest, salt, and several grinds of pepper. Pulse until creamy. If the mixture is too thick, add water, 1 tablespoon at a time, until it reaches a creamy consistency.
  • Assemble each thin stacker with the spread, radishes, carrots, edamame, herbs, and a sprinkle of feta cheese.

This post is in partnership with Lundberg Family Farms.

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.