|
Herbed White
Bean Dip
From Lynne Ross
- 1/2 cup fresh parsley leaves, chopped
- 1/3 cup fresh basil leaves, chapped
- 2 cloves garlic, crushed
- 1 small shallot, chopped
- 19 oz. can white kidney beans, rinsed and drained
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. ground cumin
- 1/8 tsp. cayenne pepper
- salt and freshly ground pepper to taste
In food processor, combine all ingredients except salt and pepper
until smooth.
Transfer to serving bowl, season with salt and pepper and garnish
with basil leaves.
Per 2-tablespoon serving: 32 calories, 2g protein, 0 fat, 6g carbo,
0 chol, 174mg sodium and 2g fiber.
Mellow spread for crackers, crunchy bread, and pita.
Also good as a first layer for a veggie sandwich topped with cucumber
slices, red pepper strips, fennel and endive spears.
Serves: makes 1 1/2 cups.
Preparation time: 10 min
|
