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White-Bean Hummus Dip
| Recipe courtesy of Cooking Light magazine |
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This dip, served with pita bread or chips, makes a nice appetizer for your guests to nibble on as they prepare the evening's meal. The dip can be made up to 3 days ahead and stored in the refrigerator. Bring to room temperature before serving.
1/4 cup chopped green onions
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame-seed paste)
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 garlic clove, peeled
Combine all of the ingredients in a food processor, and process until the mixture is smooth.
CALORIES 108 (30 percent from fat); FAT 3.6g (sat 0.4g, mono 1.2g, poly 1.6g); PROTEIN 5g; CARB 15g; FIBER 2.2g; CHOL 0mg; IRON 2mg; SODIUM 144mg; CALC 48mg
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