Lemon Walnut Bean Paté

This rich, nutty dip is great for a party or snack served with fresh baguette, pita bread, olives, carrot and celery sticks. Its texture is thick, like a paté. Recipe from Taste Life! Organic Recipes* (2002) by Leslie Cerier.

Makes: 2 cups

• 2 cups cooked or or one 15- to 16-ounce can navy beans
• 2 scallions, sliced
• 3 cloves garlic, peeled (chop and sauté the garlic first
  if you don't like it raw)
• 1 lemon, juiced (about ¼ cup juice)
• ½ teaspoon sea salt
• ¼ cup walnuts
• Several sprigs fresh dill for garnish, optional
• 5-ounce jar of fancy olives, such as garlic-stuffed, for garnish, optional

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

Transfer the mixture into serving bowl, and garnish with optional dill and olives.

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