Horseradish bean dip

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Horseradish Bean Dip

(From Dr. Weil)

 

2 cups cooked beans (cannellini, pinto, or Great Northern)

2 tablespoons extra-virgin olive oil

1 tablespoon prepared horseradish

2 scallions, trimmed and minced

salt to taste

 

1. Combine beans, olive oil, horseradish, and scallions in a blender or food

processor and blend until smooth, adding a little water if necessary.

2. Salt to taste. Serves 8.

 

NB: I (BL) prefer to use wasabi (Japanese horseradish) which is green and comes

in a tube around here. A little dap will do you, so I have to add a little

vegan mayo or some avocado to help with the creaminess but this is great for

spreading on crackers, as a filling for sandwiches or tacos (add lettuce, tomato

and soy cheese for additional toppings) or with corn chips.

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My food,' said Yahshua, 'Is to do the will

of Him who sent me and to finish His work.

 

Yochanan 4:34

 

Baruch haba b'shem Adonai

 

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