Lemon Walnut Bean Pate

This rich, nutty dip is great for a party or snack served with pita bread, olives, carrot and celery sticks.  Its texture is thick like a pate.

Vegan, wheat-free, corn-free, heart smart, low fat

Makes: 4 1/2 cups

4 cups cooked or canned navy beans

OR start from scratch with 2 cups dried navy beans, presoaked, rinsed and simmered in 6 cups water for 1 1/2 hours

3 scallions, sliced

6 cloves garlic, peeled

1 lemon, juiced, 1/3 cup lemon juice

1 teaspoon sea salt

2/3 cup walnuts

2 tablespoons chopped fresh dill, plus several sprigs for garnish

1- 5 ounce jar of olives such as garlic-stuffed olives for a garnish

Place cooked beans, scallions, garlic, lemon juice, salt, walnuts and dill in work bowl of food processor. Puree until smooth. Taste and adjust seasonings. Scrape dip into serving bowl, and garnish with olives and dill.

Recipe from Taste Life! Organic Recipes (2002) by Leslie Cerier

Reprinted by permission of Square One Publishers, Garden City, NY