Lemon Bean Dip
85
- Prep Time10 min
- Total Time10 min
- Makes6 to 8 servings
Photo, Erik Putz.
This light-tasting, no-cook lemon bean dip, loaded with garlic & parsley, can be made up to three days in advance.
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.
Nutrition (per serving)
Calories 139, Protein 4g, Carbohydrates 12g, Fat 9g, Fibre 3g, Sodium 210mg.
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