Reprinted with permission from the author, Jo Stepaniak.
White Bean "Salmon" Spread (p. 108)
Makes 1 1/2 cups (2 to 4 servings)
Serve this attractive spread with toasted pita
triangles and raw vegetables, or use it as a spread for bagels or bread.
- 1 2/3 cups drained cooked white beans
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon crushed garlic
- 1/4 teaspoon paprika
- 1/4 cup minced fresh cilantro
- Salt and pepper
- Pinch of cayenne pepper
Chop the beans in a food processor. Add the
lemon juice, olive oil, garlic, and paprika, and whip into a smooth paste.
Pulse in the cilantro and season with salt,
pepper, and cayenne. Mix thoroughly. Serve at room temperature or chilled.
If fresh cilantro is not available, use 1
teaspoon dried dill or tarragon.
Per serving: Calories 182, Protein 8 g, Carbohydrates 26 g,
Fat 5 g