 |
Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Peanuts, soybeans and kidney beans get to play in this unique spin on your favourite spread. Add salt and/or sugar to taste (or if you're feeling REALLY decadent, use melted butter for the oil!). Makes 13 two-tablespoon servings. Ingredients:
1/4 cup dry roasted soybeans |
1 2/3 tablespoons uncooked kidney beans, soaked and roasted (see soynuts for a guide) |
11 ounces raw peanuts |
1/4 cup canola oil |
water, as needed |
salt, and sugar as desired |
Directions:
1. In a food processor or blender, combine the roasted soybeans, roasted kidey beans and enough boiling water to cover. Let stand 30 minutes.
2. Turn the processor on and run until they are finely chopped, then add peanuts and process until the mixture forms a doughy mass.
3. Stream in oil, followed by as much water as you need to get a spreadable consistency.
4. Finally, add the flavourings you desire and puree inches.
|
|