Photo by Michael Piazza / Styled by Molly Shuster

I often make this dip-like spread with the last of a pot of cooked beans to use in sandwiches or as an appetizer with crunchy cruciferous vegetables. The flavors are modeled on a bean salad I make in the summertime: feta, dill, garlic, lemon, and coriander, all thrown together in the food processor and blended to a thick puree. It’s wonderful layered on slices of toasted country bread with tomatoes, mixed greens, homemade pickles, and some sliced roasted turkey breast.

2 cups cooked beans, any variety
1 clove garlic, crushed
2 tablespoons extra virgin olive oil
4 ounces goat or sheep feta
juice and zest of 1 lemon
½ cup fresh dill, coarsely chopped
¼ teaspoon sugar or honey
pinch of chili flakes
½ teaspoon ground coriander
kosher salt and freshly ground black pepper to taste

Place all the ingredients in a food processor and blend to combine. Check for seasoning and add more salt or lemon if needed. Serve with sliced watermelon radishes, rainbow carrots, cucumber spears, and toast points, or use in place of hummus on a sandwich.

This story appeared in the Fall 2015 issue as part of a larger story on BEANS.