| northern beans | 1 15 oz can |
| salt | 1/2 teaspoon |
| lemon juice | 1/4 cup, fresh squeezed |
| parsley | 1/4 cup, leaves only |
| olive oil | 1 Tablespoon |
| In a food processor, process the parsley about 15 seconds until chopped. If you'd like a garlic-y tasting spread, process 1 or 2 garlic cloves before chopping the parsley. Add the northern beans, salt, and lemon juice and process 10 seconds. Do not stop the processor; continue blending and slowly add the olive oil. If you like a chunkier texture you may want to add less olive oil, or if you like a creamier texture add a little bit more. Process the spread until it reaches a texture you like. Remember: all recipes should be adjusted to your tastebuds! Experiment! |
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I've made this spread two different ways: chunky and creamy. The chunky
style makes a great spread for lunchtime sandwiches. It's very filling
and packed with fiber and protein. The creamier spread makes a lovely
appetizer for get-togethers; serve it with pita, french bread rounds
or vegetables. |
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