Dill + White Bean Spread

This pâté-like vegan dip is thick and creamy, and I like it best when made with butter beans (also known as lima beans) for their slightly less starchy texture, but any canned white bean—cannellini, navy, great northern—will do. Given that dill is such an underused herb in American kitchens, it delights me to throw a whole bunch into this dip, but those who aren’t as enthusiastic about it may want to swap in parsley. Either herb will give the dip a lovely, pale-green hue as well as its fresh, defining flavor, which complements pretty much any type of vessel. Soaking the sunflower seeds here softens them just enough to blend in seamlessly, and you can use either roasted seeds or raw ones; the former will bring more of a toasty flavor to the finished dip. Makes 2 heaping cups

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the sunflower seeds in a bowl or tall measuring glass and cover with hot tap water. Allow to soak for 10 to 20 minutes, then drain and rinse.

Step 2

Meanwhile, warm 2 tablespoons of the olive oil in a medium skillet over medium-low heat, and add the leek and a big pinch of salt. Sauté, stirring often, until soft, 6 to 8 minutes, turning down the heat if it starts to brown. Pour in the wine or vermouth, scraping up anything that may have stuck to the bottom, then stir in the beans and allow to simmer for a few minutes. Remove from the heat and let cool slightly.

Step 3

Drain and rinse the sunflower seeds, then put them in the bowl of a food processor or blender along with the beans, leeks, and remaining salt. Process until smooth, adding water by the tablespoon if necessary to get the mixture moving. With the motor running, drizzle in the remaining 1 tablespoon olive oil. Add the dill and process until it’s blitzed into the mixture and turned it a pale green. Add lemon zest and 1 tablespoon lemon juice, then taste and adjust as needed, with salt and additional lemon.

Step 4

Smear the pâté over a shallow bowl or plate, and drizzle generously with olive oil and a few dill fronds. Stored in an airtight container, the dip will keep for 3 days.