15-ounce can of cannellini or pinto beans
Juice from half a lemon
3-4 sundried tomatoes
Small handful of pitted black olives
Salt and pepper to taste
Fresh basil leaves
Place first four ingredients in a food processor, and process to a thick, chunky paste. Season with salt and pepper to taste, and tear some fresh basil leaves over the top. Serve in sandwiches, as a dip for raw vegetables, or on plate with salad leaves and ripe tomatoes.
From New Vegetarian Cooking by Rose Elliot
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