Recipe courtesy of Kathleen Daelemans
Bean Dip with a Vegetable Face
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 63.4 calorie
- Total Fat
- 0.3 grams
- Saturated Fat
- 0.1 grams
- Carbohydrates
- 11.7 grams
- Dietary Fiber
- 2.6 grams
- Protein
- 3.7 grams
- Total: 15 min
- Prep: 15 min
Ingredients
1 (14-ounce) can white beans
1 lemon, juiced
1 teaspoon ground cumin
1 tablespoon fresh oregano leaves
1/4 cup peeled, diced tomatoes (the canned kind)
Salt
Pepper
Carrot sticks
Celery sticks
Bean sprouts
Cherry tomatoes
Broccoli florets
Cauliflower
Directions
- In a food processor, combine beans, lemon juice, cumin, oregano and tomatoes and puree until smooth. Thin with a few tablespoons of water, if necessary, to get desired consistency. Season with salt and pepper. Spoon into a large shallow bowl and smooth with a spatula.
- Stick carrot, celery sticks and sprouts around the edges of 1/2 of the bowl to make "hair". Use tomatoes, broccoli, and cauliflower to make a face.