Ingredients
| Quantity | Ingredients |
|---|---|
| 1-19 oz / 540 ml can | white kidney beans, drained and rinsed well |
| 2 | cloves garlic, crushed |
| 1/4 cup / 50 ml | chopped parsley |
| 2 tbsp / 25 ml | olive oil |
| 2 tbsp / 25 ml | freshly squeezed lemon juice |
| 1 tbsp / 15 ml | chopped fresh thyme |
| 1/4 tsp / 1 ml | sea salt, or to taste |
| freshly ground black pepper to taste |
Directions
Combine beans, garlic, parsley, oil, lemon juice, thyme, salt, and pepper in a food processor; pulse until smooth.
Cover and refrigerate until ready to serve.
Serves 6
Nutrition per ¼ cup (50 ml) serving: 133 calories, 5 g total fat (0 g saturated fat), 17 g carbohydrate, 0 g fibre, 0 mg cholesterol, 103 mg sodium
Source: Leslie Beck's Healthy Kitchen