White Bean and Garlic Dip

Appetizers.
This tangy dip is excellent served with pita chips or with fresh vegetables, such as red peppers strips and baby carrots.  It also doubles as a sandwich spread; it's excellent on fresh, whole-grain bread with arugula and sliced heirloom tomatoes. Tip: If dip is too thick, add an additional teaspoon (5 ml) lemon juice.

White Bean and Garlic Dip

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

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