10 full servings
3 Qt./2.8 L Sauce Pan with Cover
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic, plant-based diet that is both simple and delicious.
This refreshing dip is great for an appetizer served with brown rice crackers, great to put on top of salad, steamed veggies or even as a topping for veggie burgers.
navy beans soaked overnight (or 1 can)
2 - 4
(30 - 60
salt and pepper to taste
of fresh dill or basil, finely chopped
- Drain soaked beans and place in sauce pan with enough water to cover generously. Cover and cook over medium heat. When Vapo-Valve™ clicks, reduce heat to low and continue to cook until tender, approximately 45 minutes - 1 hour.
- Place garlic, lemon juice, and half of the beans into blender or food processor and blend well.
- Add the remaining beans, tahini, olive oil, salt and pepper and blend until smooth (add water if desired).
- Transfer spread to bowl and stir in the fresh herbs.