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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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:
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 |
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.
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