Bean & Walnut Spread

Directions

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