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Roasted Lemon-White Bean Dip

Roasted Lemon-White Bean Dip
  • Prep 15 min
  • Total 40 min
  • Ingredients 9
  • Servings 22
This homemade herb flavored bean dip is simple yet delicious - ready in just 40 minutes and served with vegetables or pita wedges.
Updated December 19, 2011

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

Steps

  • 1
    Heat 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.
  • 2
    Reserve 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.
  • 3
    Spoon 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 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
*Percent Daily Values are based on a 2,000 calorie diet.
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