SPICY THAI BEAN DIP OR SPREAD

2 cups cooked white pea beans (500 mL)
2 green onions, chopped
2 cloves garlic, minced
1/2 cup fresh cilantro leaves (125 mL)
2 tbsp smooth peanut butter (25 mL)
1 tbsp soy sauce (15 mL)
Juice and zest of 2 limes
1 tsp turmeric (optional) (5 mL)
dash hot pepper sauce dash

In a blender or food processor, add white pea beans, onions, garlic, cilantro, peanut butter, soy sauce, lime juice and zest and turmeric (optional); process until smooth but flecks of green remain. Add hot pepper sauce to desired heat level.

Serve as a dip for chopped fresh vegetables, or spread on crackers.

Makes about 2 cups (500 ml)
Source: Ontario White Bean Producers