Herbed white bean dip

Yield: 1 servings

Measure Ingredient
1 can Cannellini - (white kidney beans) rinsed, drained (15-oz. can)
1 tablespoon Fresh lemon juice
1 \N Clove garlic - large, chopped
1 teaspoon Olive oil
½ teaspoon Ground cumin
¼ teaspoon Dried oregano Cayenne pepper Additional dried oregano

Puree first 6 ingredients in a food processor until smooth. Season with salt and pepper. Transfer mixture to shallow bowl. (Can be made 1 day ahead. Cover and chill. Let stand 30 minutes at room temperature before serving.) Sprinkle with cayenne pepper and additional oregano.

Makes about 1-⅓ cups.

Per 2 tablespoon serving: Calories: 40 Fat: 1 gram Sodium: 53 mg Cholesterol: 0

Author's note: Pureed beans are made into a creamy, Middle Eastern-inspired dip that's high in protein but contains very little fat. Serve with crudites and pita chips.

Source: Bon Appetit - June, 1993 Converted by MMCONV vers. 1⅖

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