Yield: 1 Servings
|1 can||(15 oz.) white kidney beans (canellini); drained and rinsed|
|¼ cup||Low-fat sour cream*; (I'll substitute non-fat)|
|3 tablespoons||Lemon juice|
|1 \N||Cloves garlic; minced, (up to 2)|
|1 tablespoon||Tahini*; (omit)|
|½ teaspoon||Honey*; (omit if you are vegan)|
|¼ teaspoon||Each ground coriander; salt and black pepper|
|\N \N||Wedges of pita|
In our local newspaper there was a piece about a new cookbook, *Looneyspoons* by Janet and Greta Podleski. Low fat, but really not low enough for this group, at least in the recipes they shared, but could be easily adapted I think. Also there are meat based recipes in the book. The following is something I'm going to try, adjusting for fatfree.
Combine all ingredients in a blender or food processor and process until smooth. Chill for at least 1 hour before serving. Serve with pita. Makes 1½ cups.
Comments from the authors: *This recipe is a creamy, garlicky dip made of lean beans that is similar to hummus, but lower in fat. and make it once and everyone will be begging you to make it again, it is a recipe that really gets around.*
Nutrition Data (as per ORIGINAL recipe) Calories 73 Carbohydrates 14 g Protein 6 g Sodium 228 mg Cholesterol 0 mg Fat 2 g Calories from fats: 18% I believe this is acceptable for this list with the adaptions *starred and it is a bit different from other bean dips I've seen on this list, especially the coriander.
Posted to fatfree digest V98 #009 by BHATPHOACC <BHATPHOACC@...> on Jan 5, 1998