Chef: Laura Theodore, Jazzy Vegetarian
Makes: 6 to 8 Servings
Prep Time: 5 min
1 can (15 oz) white beans, drained and rinsed
1/2 c raw cashews
2 T filtered or spring water
4 t freshly squeezed lemon juice
1 clove garlic
1/2 t sea salt
1/4 t cayenne pepper
2 T sweet red or orange pepper, diced
Dill weed or fresh dill sprigs, for garnish (optional)
Put the white beans, cashews, water, lemon juice, garlic, salt, and cayenne pepper in a high-performance blending appliance and process until smooth and creamy. Do not overprocess.
Transfer to a pretty bowl and fold in the diced pepper. Top with dill (if using).
Serve with carrot sticks, celery sticks, or whole-grain crackers.
With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian. Experience the JazzyVegetarian @
Streaming Online Television Channel: www.jazzyvegetariantv.com