Monday, October 24, 2011

White Bean Dip

A different take on my usual hummus, and also just as good for you, without sacrificing on flavour.

I served this on Sunday afternoon before a roast dinner.  Phil and I had all his family over to celebrate his mom's and sister's birthdays.  


Pita bread
Extra Virgin olive oil
1 15-ounce can of white kidney bean, drained and rinsed
1/4 Cup of fresh parsley
1 Lemon, freshly squeezed
1 Garlic clove

For the Dip:

In your food processor combine beans, parsley, lemon juice, and garlic.  Pulse on and off until the mixture is chopped.  With the processor still running, slowly add your olive oil and blend until smooth.  If you like, season with salt and pepper, but I leave it out and it tastes great. 

This can be served with pita, toasted bread, or veggies like endive... any way you would serve hummus. 

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