Prep 5 mins
Cook 0 mins
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.
- 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
- Combine all ingredients in a food processor until smooth, adding water if more liquid is needed to reach your desired consistency.
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]