Contributed by Savoring the Day

This makes an excellent filling for hollowed-out fresh tomatoes, a spread on cornbread, or served with toasted pita triangles.

Ingredients

2 to 3 cloves garlic
½ cup vegetable stock
1 slice fresh ginger
1 bay leaf
3 cups cooked white beans
Juice of one lemon (approx 3 Tbsp)
2 med tomatoes, chopped
1 slice whole wheat bread, crumbled
Ground pepper
1 Tbsp minced basil (or 1 tsp dried)
Pinch of sea salt

Instructions

In a small saucepan, combine the garlic, stock, ginger and bay leaf and bring to a boil. Reduce the heat and simmer until the garlic is tender, about 8 minutes. Discard the ginger and bay leaf and place the stock and garlic in a blender along with the beans, lemon juice, bread, tomatoes, basil, salt and pepper. Process until smooth.

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