Prep 10 mins
Cook 0 mins
From Dr. Weil. This is a great taste accompaniment to bread instead of butter or olive oil and balsamic vinegar. It is a versatile accompaniment for toasted baguettes or warm crepes. You can also use it as a dip made for thick chunks of French bread or pita sandwiches.
- 2 cups cannellini beans, canned (may also use great northern)
- 1 teaspoon pesto sauce
- 2 teaspoons lime juice, freshly squeezed
- 1 garlic clove, coarsely chopped
- 1 teaspoon cumin, ground
- 1 teaspoon salt
- 2 tablespoons parmesan cheese, freshly grated
- 3 tablespoons extra virgin olive oil
- 1 whole grain baguette
- Preheat the broiler.
- Drain the beans and add to a food processor or blender.
- Add pesto, lime juice, garlic, cumin, salt, Parmesan cheese, and 1 tablespoon of the olive oil and process or blend until smooth.
- Cut the baguette into 1-inch slices and brush the remaining tablespoons of olive oil over them, then broil on the lower rack until lightly browned.
- Put the toasted baguette slices on a platter. Scrape the spread into a nice bowl and set it in the middle of the platter and serve.
Got my version from Dr. Weil too. I make it bassically as this recipe indicates. I've made with 2 cups of dried beans then cooked after soaking. I made it today with 2 cans of GN beans and it worked just as well. I simmered the beans to make the broth thinner so I could drain. I also add extra seasonings. I served it with homemade pita chips for an Italian style hummus.