Moroccan Spicy Bean Puree

Spread on pita bread or use as a dip for raw vegetables or pitas. From The Bean Harvest Cookbook

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1 1⁄2 cups  dried cannellini (3 cups cooked) or 1 1⁄2 cups  other white beans (3 cups cooked)
• 1  cup  bean stock, reserved
• 2  tablespoons olive oil
• 1  cup onion, chopped
• 3  medium garlic cloves, minced
• 1 1⁄2 teaspoons sweet paprika
• 1⁄4 teaspoon  ground red pepper
• 1  teaspoon ground cumin
• 1  lemon, juice of
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper, freshly ground

Directions

1. Sort, rinse, soak and cook the beans overnight.
2. In the morning strain off the water.
3. Put the beans in a pot along with water and cook for 45 minutes.
4. Drain off water and save back 1 cup of bean stock.
5. In medium-size pot, heat the oil over medium heat.
6. When hot, add onions and garlic and saute until the onions are translucent.
7. Add the paprika, red pepper and cumin.
8. Saute 2-3 minutes.
9. Stir in the beans, stock, lemon juice, salt and pepper and mix thoroughly.
10. Pour the mixture into a blender or food processor and puree until smooth.
11. Taste and adjust the seasonings if necessary.