White Bean Spread with Parmesan and Mint
Makes 1¾ cups
1 small clove garlic, peeled
14-ounce can cannellini beans, drained and rinsed
2 tablespoons olive oil
1/2 cup tightly packed fresh mint leaves
2 tablespoons water
3 tablespoons lemon juice, from about 1 lemon
1/4 teaspoon kosher salt
1/8-1/4 teaspoon cayenne
1 cup grated Parmesan
Chop garlic in food processor. Add beans, oil, mint, water, lemon, salt and cayenne and puree until smooth. Add cheese and process until well combined. Serve with toasted baguette slices, raw vegetables or pita chips.
-- Robin Donovan and Juliana Gallin, "The Lazy Gourmet"
(Viva, 244 pages, $15.95)