I made this spread (in sandwich form) as my contribution to The Food Matters Project this week. It’s a hummus-like spread that I slathered over little toasts and topped with arugula, cucumbers and scallions.
We ate these for lunch yesterday and then the leftover spread… well, that just got eaten by the spoonful. I love pestos and spreads like this because they’re so versatile. If we didn’t devour the whole batch in one sitting (I made a half batch – big mistake) I would have kept the extra around all week to put on my eggs, spread over roasted veggies, or snack on with pita triangles.
adapted from Mark Bittman’s Food Matters
2 cups cooked cannellini beans
2 garlic cloves
1 c. walnuts
4 roasted red bell peppers
1 c. fresh basil, optional
½ c. olive oil
juice of half a medium lemon
salt & pepper, to taste
In a food processor, pulse everything together except the olive oil, lemon juice and basil. Next, add olive oil, lemon, basil, and process until combined. Taste and adjust seasonings.