Some still-hot-from-the-bakery whole wheat pita bread came my way at Stanley's Market yesterday, so I'm reinvigorating my vegetarian sandwich repertoire this week.
This spread makes a terrific base for a sandwich of baby lettuces and red bell pepper. Sprouts, onion, tomato and cucumber will probably get worked in there later this week. It would also be a good dip with crackers or toasted bread, or straight up vegetable crudites, for a party. Tossed with pasta? Probably.
1 c packed, fresh basil leaves
1 8 oz. can of cannellini beans
1/4 c olive oil
1/2 t sea salt
fresh cracked black pepper, to taste
1 T minced garlic (I used the ready to go refrigerated minced garlic in this and hummus because the raw garlic seems overpowering to the other flavors)
Blend all ingredients in a blender.
I think I'll get 6 sandwich dollops out of this, but I'd easily double the recipe if I were wanting 2 cups on hand for appetizers and guests.
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