Bean & Walnut Spread

1. 1

   In the bowl of a food processor, grind the nuts until they make a smooth paste.

2. 2

   Add the beans, garlic, about half of the scallions, the dill, olive oil, vinegar, salt, and pepper and puree until quite smooth.

3. 3

   Serve at room temperature or chilled, in a bowl or on a bed of greens, topped with the remaining scallions.

4. 4

   This puree can be kept in the refrigerator for a couple of days.

5. 5

   It loses a bit of its tang overnight, so add a little more vinegar to taste.

6. 6

   Some of us love Bean & Walnut Spread as part of a composed salad: Serve it on a bed of greens with hard-boiled eggs, Beet Salad (page 209), creamy Broccoli Slaw (page 208), and rye bread.

7. 7

   And its a fine sandwich spread, with lettuce and tomatoes, or dressed up with roasted red peppers, hard-boiled eggs, or pickles.

8. 8

   Its an excellent snack or appetizer with crudites and/or crackers or bread.

* Per serving · 4 servings · Values may vary.

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