Hearty Bean & Seed Sandwich Spread (dairy, egg, soy, nut, tomato/tomatillo free)

• 1 15oz can cannellini beans, drained and rinsed

• 1/4 cup raw pumpkin seeds (pepitas)

• 1/4 cup nutritional yeast

• 3 tablespoons olive oil

• 1 large garlic clove, minced, or 1 tablespoon jarlic

• 2 tablespoons stone ground mustard

• 1/2 teaspoon sea salt

• 1/4 teaspoon ground white pepper

• 1/4 teaspoon ground cumin

In a small saute pan, heat the olive oil, and saute the garlic until it just starts to brown, remove the pan from the heat and let the garlic and oil cool.

Using a coffee grinder if your food processor doesn't get it fine enough, grind the pumpkin seeds into a fine meal.

Add the cooled olive oil and garlic, the finely ground pumpkin seeds, cannellini beans, nutritional yeast, mustard, salt, and pepper to a food processor bowl, and process on high until the spread is smooth, pausing to scrape down the sides of the food processor bowl when needed. Transfer to a storage container with a well-sealed top, and refrigerate for 2-3 hours before using as a mayonnaise replacement on your favorite sandwiches, or as a dip for chips or crackers.

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