Bean & Walnut Spread

• 1 cup toasted walnuts
• 1 28-ounce can of red kidney beans (or 2 15-ounce cans), rinsed and drained
• 2 large garlic cloves, minced or pressed
• 5 scallions, chopped
• 2 tablespoons chopped fresh dill
• 2 tablespoons olive oil
• 2 tablespoons cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. In the bowl of a food processor, grind the nuts until they make a smooth paste.
2. Add the beans, garlic, about half of the scallions, the dill, olive oil, vinegar, salt, and pepper and puree until quite smooth.
3. Serve at room temperature or chilled, in a bowl or on a bed of greens, topped with the remaining scallions.
4. This puree can be kept in the refrigerator for a couple of days.
5. It loses a bit of its tang overnight, so add a little more vinegar to taste.
6. Some of us love Bean & Walnut Spread as part of a composed salad: Serve it on a bed of greens with hard-boiled eggs, Beet Salad (page 209), creamy Broccoli Slaw (page 208), and rye bread.
7. And its a fine sandwich spread, with lettuce and tomatoes, or dressed up with roasted red peppers, hard-boiled eggs, or pickles.
8. Its an excellent snack or appetizer with crudites and/or crackers or bread.

walnuts, beans, garlic, scallions, dill, olive oil, cider vinegar, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/bean-walnut-spread-377220 (may not work)