This tangy dip is excellent served with herbed pita chips or with fresh vegetables, such as red pepper strips and baby carrots. It also doubles as a sandwich spread-it’s excellent on whole grain bread with arugula and sliced heirloom tomatoes.

Serves 6

  • 1 can (19 oz/540 ml) white kidney beans or cannellini beans, drained and rinsed well.
  • 2 cloves garlic, crushed
  • 1/4 cup chopped parsley
  • 2 tbsp olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp chopped fresh thyme
  • 1/4 tsp sea salt, or to taste
  • Freshly ground black pepper, to taste

Combine all of the ingredients in a food processor; pulse until smooth.

Cover and refrigerate until ready to serve.

Nutrition

Per 1/4 cup serving: 133 calories, 6 g protein, 5 g total fat, 0 g saturated fat, 17 g carbohydrate, 0 g fibre, 0 mg cholesterol, 103 mg sodium

Tip: If the dip is too thick, add an additional teaspoon of lemon juice.

– from the book, “Leslie Beck’s Healthy Kitchen, 250 Quick and Delicious Recipes Plus Essential Kitchen Tips”, by Leslie Beck RD, with Michelle Gelok RD

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