Red Bean Dip

(vegan and gluten-free)

I got this recipe from Moosewood Restaurant Simple Suppers. Delicious and made with fresh ingredients, this is a guiltless pleasure. I’ve put it in a tortilla to make a burrito (I like to and a few leaves of romaine), used it to dip in veggies (cucumbers and celery are great), and have just eaten it with a spoon!

Ingredients:

1 cup toasted walnuts (put a cup of walnuts in a frying pan for 5-10 minutes, stirring occasionally)

2 15-ounce cans of red kidney beans (or 1 28-ounce can), rinsed and drained

2-3 garlic cloves (depending on size), minced or pressed

2 scallions, chopped

2 tablespoons olive oil

2 tablespoons apple cider vinegar

2 tablespoons fresh dill

1/2 teaspoon salt

1/4 teaspoon black pepper

In the bowl of a food processor, process the nuts until they make a paste. Add all the other ingredients and puree until uniform and smooth.

NOTE: You may find the dip loses its tang after a day or two. If so, you can pep it back up by stirring a little more apple cider vinegar into it.