Lemon bean dip

30

PREP TIME

10 min

TOTAL TIME

10 min

Serves

6 to 8

Lemon bean dip

Photo, Erik Putz.


Ingredients

  • 1 540-mL can navy beans , drained and rinsed
  • 2 garlic cloves , minced
  • 1 tbsp lemon zest
  • 3 tbsp lemon juice
  • 5 tbsp olive oil , divided
  • 2 tbsp chopped parsley , plus more for garnish (optional)

Instructions

  • WHIRL beans, garlic, zest and juice in a food processor until smooth. With motor running, pulse in 4 tbsp oil and parsley.
  • SCRAPE into a bowl and drizzle with remaining 1 tbsp oil and more parsley. Serve with crudités, crostini or crackers. Will keep, refrigerated, 3 days.

How to make a fast salsa dip

Nutrition (per serving)

  • Calories
  • 139,
  • Protein
  • 4 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 9 g,
  • Fibre
  • 3 g,
  • Sodium
  • 210 mg.
FILED UNDER: