Use chickpeas or black beans instead of kidney beans if you wish. You can also serve this mixture hot as a side dish.
If the dip is too thick, thin with a little yogurt or yogurt cheese. Serve with pita or grilled bread.
Makes about 1-1/2 cups
- 19 ounce can white kidney beans, rinsed and drained, or 2 cups cooked beans
- 1 head roasted garlic, (see directions below), or 2 cloves raw garlic, chopped
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon hot red pepper sauce
- 1/2 teaspoon ground cumin
- pinch of black pepper
- salt to taste
- Place beans in a food processor. Squeeze roasted garlic out of skins and add to beans. Blend.
- Blend in lemon juice, oil, hot pepper sauce, cumin and black pepper.
- Taste and add salt or more lemon juice if necessary.
- Calories 26
- Protein 1 g
- Fat 1 g
- Saturates trace
- Cholesterol 0 mg
- Carbohydrate 4 g
- Fibre 1 g
- Sodium 53 mg
- Potassium 45 mg
To roast garlic, cut the top quarter off the heads and remove any parchment-like skin that comes away easily. Wrap the garlic heads in foil in a single layer and place on a baking sheet. Bake at 400 F for 40 to 45 minutes, or until tender. When cooked, turn the head upside down and gently squeeze the garlic flesh out of the cloves into a bowl.
Roasted garlic lasts for a few weeks in the refrigerator.
– book, by Bonnie Stern, called “Heart Smart” in co-operation with the Heart and Stroke Foundation of Canada