Dip This:
White Bean Puree
Looking for a fresh new taste to liven up your table? Try this great low-fat Middle Eastern dip with carrot sticks, green, red and yellow bell pepper strips, radishes, green beans or toasted pita chips.
| 1/2
|
pound dried white beans such as Navy or Great Northern, rinsed
| | 1
| bay leaf
| | 1
| tsp. salt
| | 4
| medium garlic cloves, minced
| | 3
|
tbsp. fresh lemon juice
| | 2
|
tbsp. olive oil
| | 1/4
|
tsp. white pepper
| | 1
|
tbsp. finely chopped fresh flat-leaf parsley
|
|
In a large bowl, cover beans with 1 quart of water. Let soak for at least 6 hours or overnight. Drain and rinse the beans and transfer to a large saucepan. Add 6 cups of water and the bay leaf and bring to a boil. Lower the heat, cover and simmer gently for 1 hour. Stir in 1 teaspoon of salt and simmer, covered, about 30 minutes longer, or until the beans are tender. Drain and discard the bay leaf. In a food processor or blender, puree the beans until smooth. Add the garlic, lemon juice, olive oil and white pepper and puree until blended. Season with salt to taste and transfer to a serving bowl. Sprinkle the parsley over the puree and serve cold or at room temperature. The puree can be refrigerated, covered, for up to one day.
|
Nutritional Information
per tablespoon:
| calories:
| 27
| |
| | fat:
| less than one gram
|
|
|
