White Bean Spread recipe | PCC Community Markets

Ingredients

• 2 cups dried beans (soybeans*, Great Northern, garbanzos, or black-eyed peas), a mixture of light-colored beans, or 2 cans cooked
• 3 cups vegetable stock
• 1 onion, quartered
• 1 teaspoon salt
• 1/4 cup tahini
• 1/4 cup lemon juice
• 1 teaspoon lemon zest, optional
• 1/4 cup extra virgin olive oil
• 4 cloves of garlic
• 2 to 3 teaspoons whole cumin, roasted and grounded
• 1 teaspoon cinnamon
• 2 teaspoons paprika
• 2 to 4 tablespoons tamari
• Salt to taste