Roasted Lemon-White Bean Dip
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Updated Dec 19, 2011
This homemade herb flavored bean dip is simple yet delicious - ready in just 40 minutes and served with vegetables or pita wedges.
Roasted Lemon-White Bean Dip
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- Prep Time 15 min
- Total 40 min
- Ingredients 9
- Servings 22
Ingredients
- 2 lemons
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- 2 cans (15 to 15.5 oz each) cannellini or navy beans, drained, 1/4 cup liquid reserved
- 1/2 teaspoon salt
- 1/2 teaspoon ground red pepper (cayenne)
- 2 tablespoons chopped fresh parsley
- Additional chopped fresh parsley, if desired
- Assorted fresh vegetables or pita (pocket) breads, cut into wedges
Instructions
-
Step1Heat oven to 425°F. Cut lemons in half crosswise. Rub lemons and garlic with 1 tablespoon of the oil. Place lemon halves, cut sides down, and garlic in 9-inch glass pie plate. Roast uncovered 25 minutes or until lemon peel is golden brown and very soft. Cool slightly.
-
Step2Reserve 1/3 cup beans. In food processor, place remaining beans, 1/4 cup reserved bean liquid, remaining 2 tablespoons oil, the salt and red pepper. Add roasted garlic. Squeeze juice and pulp from roasted lemons into blender. Cover; process until smooth.
-
Step3Spoon dip into serving bowl; stir in reserved 1/3 cup beans and 2 tablespoons parsley. Sprinkle with additional parsley. Serve with vegetables or pita wedges.
Nutrition
49
Calories
2g
Total Fat
2g
Protein
6g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 49
- Total Fat
- 2g
- 0%
- Saturated Fat
- 0g
- 0%
- Sodium
- 146mg
- 0%
- Total Carbohydrate
- 6g
- 0%
- Dietary Fiber
- 2g
- 0%
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 1/2 Fat;Carbohydrate Choice
1/2
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