| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Vegtime4 |
12 |
servings |
INGREDIENTS
| 1/2 |
c |
Fresh parsley leaves; chopped |
| 1/3 |
c |
Fresh basil leaves; chopped |
| 2 |
|
Cloves garlic; chopped |
| 1 |
sm |
Shallot; chopped |
| 19 |
oz |
Canned while kidney beans; rinsed and drained |
| 2 1/2 |
tb |
Fresh lemon juice |
| 1/2 |
ts |
Ground cumin |
| 1/8 |
ts |
Cayenne pepper |
|
|
Salt and freshly ground black pepper; to taste |
|
|
Spring of fresh basil for garnish |
INSTRUCTIONS
MAKES 1 1/2 CUPS VEGAN
This super-easy puree is a mellow spread for crackers, crunchy bread and
pita. It's also a perfect base for a second layer of fennel, endive spears,
red bell pepper strips or cucumber rounds. The spread can be made up to 2
days ahead.
In food processor, combine all ingredients except salt and pepper and
process until smooth, Transfer to serving bowl, season with salt and pepper
and garnish with basil leaves.
PER 2-TABLESPOON SERVING: 32 CAL.; 2G PROT.; 0 TOTAL FAT (0 SAT. FAT); 6G
CARB.; 0 CHOL.; 174MG SOD.; 2G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Mar 10, 1999.
Recipe by: Vegetarian Times, December 1997, page 49
Converted by MM_Buster v2.0l.
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