Zesty White Bean Dip

Prep time: 10min
Total time: 15min
Makes: 2 cups (500 mL)
1 can
cannellini or white kidney beans, drained and rinsed
540 mL
1/4 cup
olive oil
60 mL
1 tsp
finely grated lemon zest
5 mL
3 tbsp
lemon juice
45 mL
2 tbsp
capers, drained and rinsed
30 mL
2
cloves garlic, minced
2 tsp
chopped fresh thyme
10 mL
pinch hot pepper flakes
1/4 cup
pitted chopped kalamata olives
60 mL
2 tsp
chopped fresh chives
10 mL
Per serving (3 tbsp/45 mL):
calories
90
fat
5 g
saturated fat
0.5 g
carbs
8 g
sugar
1 g
protein
3 g
cholestrol
0 mg
fibre
2 g
sodium
150 mg

Directions

  1. Add beans, oil, lemon zest, lemon juice, capers, garlic, thyme and hot pepper flakes to food processor. Puree until smooth. Stir in chopped olives.

  2. Transfer to serving bowl. Sprinkle chives over top.