Serves: 5
Total Calories: 121
Yield: 2 cups

1 tablespoon olive oil
2 1/2 cups chopped onions
3 to 4 cloves garlic
1 teaspoon thyme
1/2 teaspoon sage
8 ounces green beans cut into 1 inch pieces (2 cups)
1/2 cup walnuts
1/2 cup hemp seeds (or another 1/2 cup walnuts)
1 tablespoon dark miso, or more to taste
1 tablespoon tomato paste
white pepper to taste
freshly ground black pepper

1. Heat the olive oil in a medium-size skillet over medium-low heat. Add the onions and sauté about 15 minutes, or until they have reduced by about half. Add the garlic, thyme, and sage. Increase the heat to mediumhigh and continue to sauté the onions until browned.
2. While the onions are cooking, steam the green beans until tender.
3. Transfer the cooked beans to a food processor along with the onions and the remaining ingredients. Purée until somewhat chunky.
4. Use immediately, or refrigerate in a covered container up to four days.

Nutritional Facts:

Serves: 5
Total Calories: 121
Calories from Fat: 96

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Savory Peanut Spread
Tahini-Carrot Spread
Faux Cheez Whiz
Baba Ganoush
Umeboshi Cream
Hummus
Guacamole
Poblano Pepper and Red Bean Dip
Robin's Easy Mushroom Pate
Malted Peanut Spread
Roasting Garlic
Roasted Garlic Tapenade
Vegetable Pate
Pumpkin Seed Pate
Making Nut and Seed Butters
Olive and Almond Pate
Raw Almond Pate
Pecan Butter
White Bean and Roasted Garlic Puree
Vegan "Chopped Liver"
Cashew-Olive Spread
Green Hummus
Whipped Tahini