Herbed White Bean Puree
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/2 cup fresh parsley leaves, chopped
 cup fresh basil leaves, chopped
2 cloves garlic, chopped
1 small shallot, chopped
19 ounces canned while kidney beans, rinsed and drained
2 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
Spring of fresh basil for garnish

Preparation

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.

About


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.

Comments:
MO

Just wondering....it says "white bean puree" but calls for kidney beans?