Herbed white bean dip
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Cannellini - (white kidney beans) rinsed, drained (15-oz. can) |
| 1 | tablespoon | Fresh lemon juice |
| 1 | Clove garlic - large, chopped | |
| 1 | teaspoon | Olive oil |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Dried oregano Cayenne pepper Additional dried oregano |
Directions
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