nutritional information

Per 2-Tbs. serving:

  • Calories: 91
  • Protein: 4 g
  • Total Fat: 4 g
  • Saturated Fat: <1 g
  • Carbohydrates: 9 g
  • Cholesterol: 0 mg
  • Sodium: 62 mg
  • Fiber: 4 g
  • Sugar: <1 g
Vegan Gluten-Free

Rosemary-Almond White Bean Dip

Makes 2 cups

30 minutes or fewer

This Italian-inspired spread has the smooth consistency of hummus with a hint of almonds. Try layering it in a tomato-topped bruschetta.
  • ¼ cup raw almonds
  • ¼ cup olive oil
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 Tbs. chopped fresh rosemary
  • 2 15-oz. cans cannellini beans, rinsed and drained

1. Toast almonds in skillet over medium-high heat 2 to 3 minutes, or until beginning to brown, shaking pan constantly. Set aside.

2. Heat oil in skillet over medium-high heat. Add garlic and rosemary, and sauté 1 to 2 minutes, or until fragrant.

3. Transfer oil mixture to food processor. Add beans, and process until smooth. Add almonds, and process until finely chopped. Thin with 2 Tbs. water, and season with salt and pepper, if desired.

October 2013 p.36

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