Pressure-cooked great northern beans, simmered with thyme and bay leaf, purée with lemon juice, roasted garlic, and olive oil into a smooth, thick spread for slices of whole wheat baguette.
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Combine beans in pressure cooker with salt, thyme, and bay leaf. Add enough water to cover by 1 inch. Cover and bring to full pressure. Lower heat and for 15 minutes . Release pressure by running cold water over lid and drain beans, reserving cooking liquid.
Discard thyme stems and bay leaf and transfer beans to food processor.
Add lemon, garlic, and olive oil. Puree until smooth, adding bean liquid as necessary to form smooth, thick purée.
Transfer to bowl season to taste and fold in parsley, dill, salt, and pepper. Serve on toasted baguette.
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