1 can (425 g) low sodium cannellini beans , rinsed and drained
Juice of 1 lemon
2 sprigs parsley , chopped
Salt and freshly ground black pepper to taste
For Edible Garden, place pumpernickel bread, olives, pumpkin seeds, raisins and almonds into a food processor. Blitz until ingredients are blended and the mixture has a soil-like consistency.
Evenly distribute the “edible soil” on a large serving platter. “Plant” the veggies into the soil, placing them as if they were growing from it.
For White Bean Dip, in a food processor, add Becel® Vegan margarine, shallot, low sodium cannellini beans, lemon juice and parsley. Blitz until smooth, then season with salt and black pepper. Serve alongside the edible garden as a dip.