Herbed White Bean Dip

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Ingredients (use vegan versions):


  • 1/2 cup fresh parsley leaves, chopped
  • 1/3 cup fresh bazil leaves, chapped
  • 2 cloves garlic, crushed
  • 1 small shallot, chopped
  • 19 oz. can white kidney beans, rinsed and drained
  • 2 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • salt and freshly ground pepper to taste

Directions:

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 vegan crackers, crunchy vegan 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

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