Vegetarian Bean Spread

Submitted by jessi_mcg

"This is from The Fitness Kitchen by Shelly Sinton. It caught my eye as a quite unique vegetarian sandwich filling, so though she lists the spread as part of a larger sandwich recipe (with olives, chives, feta, tomato, and lettuce on lavash) I am singling out the spread recipe for my own uses."

 

• Ready In: 5mins
• Ingredients: 8
• Yields: 3 cups spread
• Serves: 24

ingredients

• 1 (15 ounce) can kidney beans, drained and rinsed
• 2 tablespoons almond butter (or cashew or peanut)
• 1 tablespoon flax seed oil (or olive oil)
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon cayenne
• 1⁄4 teaspoon coriander

directions

1. Combine all ingredients in a food processor until smooth, adding water if more liquid is needed to reach your desired consistency.

Reviews

[Sydney Mike]

Made this with the PB alternative & was surprisingly pleased with the results! Served it to a small group we had over & put out all the other add-ons as well ~ olives, chives, feta, tomato & lettuce, & although some tried them all, I was perfectly satisfied with this basic spread & will be making it again! Thanks for sharing the recipe! [Made & reviewed for my chosen partner in the Vegetarian/Vegan Recipe Swap 17]