This nutty bean purée is inspired by lobio, a marinated bean salad from the Georgian Republic.
Recipe information
Yield
yields 3 cups
Ingredients
Preparation
Step 1
In the bowl of a food processor, grind the nuts until they make a smooth paste. Add the beans, garlic, about half of the scallions, the dill, olive oil, vinegar, salt, and pepper and purée until quite smooth.
Step 2
Serve at room temperature or chilled, in a bowl or on a bed of greens, topped with the remaining scallions. This purée can be kept in the refrigerator for a couple of days. It loses a bit of its tang overnight, so add a little more vinegar to taste.
Serving & menu ideas
Step 3
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. And it’s a fine sandwich spread, with lettuce and tomatoes, or dressed up with roasted red peppers, hard-boiled eggs, or pickles. It’s an excellent snack or appetizer with crudités and/or crackers or bread.
