Looks like guacamole, but it’s not!
- 2 cups white beans (cooked in the crock pot over night on low after soaking for about 4 hours — in the morning I turned it on high for about 1 1/2 as the beans weren’t cooked! that surprised me)
- 1 bunch cilantro
- 1/2 cup olive oil (more if needed)
- Juice of 2 lemons
- 5 cloves of garlic (more or less to taste)
- Salt to taste
I pureed the olive oil and cilantro in a food processor with the garlic first then added the rest of the ingredients. Blended until smooth.
I served this on grilled eggplant slices the day I made it. After that I ate it on rice cakes, and also used it in place of salad dressing. It can be a sandwich spread, or a veggie dip. I imagine it can be frozen as well, though I’ve not tried it yet.