Vegetarian Bean Spread

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: 5 mins
• Serves: 24
• Yields: 3 cups spread

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.