Ingredients:
1-1/2 cup cannellini beans
2 tablespoons basil
1 tablespoon rosemary
1 tablespoon thyme
1 clove garlic
2 tablespoons olive oil
juice of 1/2 small lemon
salt and black pepper, to taste
2 tablespoons pine nuts, toasted (optional)
Puree all ingredients in a food processor and add water to adjust consistency.
Serve in a shallow plate drizzled with more olive oil and pine nuts or in a sandwich with sprouts, tomato, and cucumber.
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