Recipe: Herbed White Bean Puree [edit]

Edited by: Helen Pitlick

Related Blogposts

Bloggers, have you written about Herbed White Bean Puree? Add a widget!

Comments

You need to sign in or sign up to leave a comment.

Tags: Dip, Spread, Vegan

Yield: 12 servings (1 1/2 cups)

[edit] Ingredients

½	cup fresh parsley leaves, chopped
⅓	cup fresh basil leaves, chopped
2	cloves garlic, chopped
1	small shallot, chopped
19	ounces canned while kidney beans, rinsed and drained
2 ½	tablespoons fresh lemon juice
½	teaspoon ground cumin
⅛	teaspoon cayenne pepper
	Salt and freshly ground black pepper, to taste
	Spring of fresh basil for garnish

[edit] Preparation

Step 1

In food processor, combine all ingredients except salt and pepper and process until smooth, Transfer to serving bowl, season with salt and pepper and garnish with basil leaves.

[edit] Tools

[edit] About Herbed White Bean Puree

This super-easy puree is a mellow spread for crackers, crunchy bread and pita. It's also a perfect base for a second layer of fennel, endive spears, red bell pepper strips or cucumber rounds. The spread can be made up to 2 days ahead.