Recipe courtesy Giada De Laurentiis (Source)
Are you looking for a quick lunch or snack that is healthy yet simple? The beans are satisfying. The flavor is enhanced with garlic and lemon. This dip is perfect for pairing with almost anything – eating with crackers, pita chips, spread on toast, as a dip for celery or carrots etc. Make it on a weekend and know that you will have something to snack on the whole week long.
Note: Less olive oil can be added depending on your taste preferences.
2 tbsp (30 g) per serving
Protein: 2 g
Carbohydrates: 4 g
Fiber: 2 g
Fat: 3 g
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tbsp fresh lemon juice
1/4 cup olive oil
1/4 cup (loosely packed) fresh Italian parsley leaves
Freshly ground black pepper
2.5-5 g PGX Granules*
Place the beans, garlic, lemon juice, 1/4 cup olive oil, and parsley in the work bowl of a food processor.
Pulse until the mixture is coarsely chopped.
Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.