Bean Spread

I use this as a spread in sandwiches. It's a really good way to make veggie sandwiches more filling, not to mention it adds protein too! Yummmmm!


Ingredients:
1 cup canned kidney beans
1 cup canned chickpeas
1/4 chopped green onions or purple onion
1 clove garlic
1 teaspoon olive oil
1 tsp fresh rosemary
1 tsp fresh oregano
1 tsp cumin
1 large lemon's worth of juice
1 tsp crushed red pepper flakes (more if you like!)
4 small roma tomatoes or 2 medium tomatoes on the vine halved or quartered
Salt to taste

Directions:
1. Heat up the olive oil
2. Toss in the onions and garlic
3. Once they've browned add the crushed red pepper and stir for a minute
4. Next throw in the tomatoes, cook until the skin starts to peel
5. Finally throw in the beans, oregano, cumin and rosemary and cook for about 4-5 minutes over medium-high heat.
6. Let the mixture cool for a few minutes
7. Pour into your food processor, along with the salt and lemon juice, and puree.