Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

White Bean Puree with Rye Bread

Condiments - Dip - -

INGREDIENTS

1 x 300 gram / 10 1/2 ounce can of cannellini beans, rinsed and drained
2 tablespoons fresh lemon juice
1 garlic clove, chopped
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 x 500 gram / 1 pound packet thinly sliced dark rye bread (roggebrood/pumpernickel)

METHOD

Place beans, lemon and garlic in a food processor and process until well combined and almost smooth. With the motor running, gradually add oil in a thin stream and process until the bean mixture is smooth. Taste and season with salt and pepper.

Transfer to a serving bowl. Cut the bread slices into quarters and serve with the puree.

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