Total Time
10mins
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.

Ingredients Nutrition

Directions

  1. Preheat the broiler.
  2. Drain the beans and add to a food processor or blender.
  3. Add pesto, lime juice, garlic, cumin, salt, Parmesan cheese, and 1 tablespoon of the olive oil and process or blend until smooth.
  4. 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.
  5. 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.

Reviews

(1)
Most Helpful

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.

Kari936 August 20, 2007

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