100 gms kidney beans
15 gms Californian walnuts, chopped
15 gms Californian walnuts, ground
1 onion, finely diced
1 tablespoon olive oil
1 tablespoon sugar beet syrup
1 teaspoon parsley
1 teaspoon basil
1 teaspoon dill
1 teaspoon garlic, chopped
Salt, pepper freshly ground


  1. Drain the beans into a sieve.
  2. Place the remaining ingredients in a blender and finely puree. If necessary, add a little more olive oil for a creamier puree. Then store in the refrigerator and use quickly

Tip: The spread tastes good on strong farmhouse bread, preferably together with a few pickled olives.