This appetizer or snack is a healthy quick-food dip. Cannellini beans may be substituted with the more common chickpeas.
Serve pretzels, pita, crackers, and vegetables with this tasty dip.
– 1 clove garlic – 1 (15-ounce) can no-salt-added cannellini beans, rinsed – 2 tablespoons chopped fresh mint – 1 teaspoon lemon zest
– 1 tablespoon fresh lemon juice – 1 tablespoon extra-virgin olive oil – 1/4 teaspoon salt – 1/4 teaspoon freshly ground black pepper – 50 baby carrot
With the food processor running through the chute, mince the garlic until very finely chopped.
Add the olive oil, lemon juice, zest, beans, mint, and salt & pepper and blend until smooth. Cover and refrigerate until serving time. Serve with carrots.