Lemon bean dip


  • Prep Time10 mins
  • Total Time10 mins
  • Makes6 to 8 servings
Lemon bean dip

Photo, Erik Putz.

Chatelaine Triple Tested


  • 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)


  • 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.

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Nutrition (per serving)

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