Lemon Walnut Bean Paté

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 paté. Recipe from Taste Life! Organic Recipes (2002) by Leslie Cerier. Reprinted by permission of Square One Publishers.

Makes: 4 1/2 cups

• 4 cups cooked or canned navy beans
• 3 scallions, sliced
• 6 cloves garlic, peeled
• 1 lemon, juiced (about 1/3 cup juice)
• 1 teaspoon sea salt
• 2/3 cup walnuts
• 2 tablespoons chopped fresh dill,
  plus several sprigs for garnish
• 5 ounce jar of fancy olives,
  such as garlic-stuffed, for garnish

Place cooked beans, scallions, garlic, lemon juice, salt, walnuts and dill in a food processor. Puree until smooth. Taste and adjust seasonings.

Scrape dip into serving bowl, and garnish with olives and dill.

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