Cannellini beans are also known as white kidney beans.
TC
This dip satisfies a craving for southwestern flavor but is still fine for a sensitive mouth. It has just enough chili powder to add spice without being too strong. Serve with soft tortillas or pita if your mouth is sensitive or carrot sticks and bell pepper strips for added fiber. Garnish with fresh cilantro if you have some on hand.
Refrigerate for thirty minutes before serving to allow flavors to meld.
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6 SERVINGS |
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1 garlic clove
1 (15-ounce) can cannellini beans, rinsed and drained
Juice of 1 lime
2 tablespoons olive oil
1 ½ teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon salt
In a food processor, with the motor running, drop in the garlic and purée. Stop the machine, add the beans, half of the lime juice, the oil, chili powder, cumin, and salt, and process until smooth. Taste and add more lime juice, seasonings, or salt, if needed.
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PER SERVING |
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Calories |
90 |
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Fat |
5 g |
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Saturated fat |
0.5 g |
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Cholesterol |
0 mg |
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Sodium |
140 mg |
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Carbohydrate |
10 g |
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Dietary fiber |
3 g |
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Sugars |
0 g |
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Protein |
4 g |
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Calcium |
20 mg |
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Potassium |
180 mg |
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Cannellini beans are also known as white kidney beans. |