Vegan Deli Publisher: The Book Publishing Company © 2001 by Jo Stepaniak ISBN: 1570671095

Reprinted with permission from the author, Jo Stepaniak.

White Bean "Salmon" Spread (p. 108)
Makes 1 1/2 cups (2 to 4 servings)

Serve this attractive spread with toasted pita triangles and raw vegetables, or use it as a spread for bagels or bread.

Ingredients

• 1 2/3 cups drained cooked white beans
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon crushed garlic
• 1/4 teaspoon paprika
• 1/4 cup minced fresh cilantro
• Salt and pepper
• Pinch of cayenne pepper

Directions

1. Chop the beans in a food processor. Add the lemon juice, olive oil, garlic, and paprika, and whip into a smooth paste.

2. Pulse in the cilantro and season with salt, pepper, and cayenne. Mix thoroughly. Serve at room temperature or chilled.

Tip

If fresh cilantro is not available, use 1 teaspoon dried dill or tarragon.

Nutritional Information

Per serving: Calories 182, Protein 8 g, Carbohydrates 26 g, Fat 5 g