1 (15-ounce) can cannellini beans, drained and rinsed
½ cup drained soft silken tofu*
3 garlic cloves, peeled and minced
2 teaspoons dried Italian seasoning or herbs de province
½ teaspoon onion salt
¼ teaspoon black pepper
¼ teaspoon paprika or cayenne pepper (select paprika for less heat and cayenne for more)
¼ cup freshly squeezed lemon juice
1 tablespoon olive oil
Instructions
Fresh vegetables such as celery sticks, carrots, broccoli florets, button mushrooms and cauliflower florets
In a food processor, combine the beans, tofu, garlic, seasoning, salt, pepper and paprika or cayenne. Add the lemon juice and oil through the chute, and process until smooth. Transfer to a serving dish and cover. Allow to stand at room temperature for 30 minutes before serving. Or cover and refrigerate until ready to serve with the fresh vegetables. Remove from the refrigerator 35 minutes before serving.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/rabbit-food/