White Bean and Garlic Dip

Serve this dip with pita chips and crudité. It also doubles as a sandwich spread. If the dip is too thick, add an additional teaspoon of lemon juice.

White Bean and Garlic Dip


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


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