3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 to 3 tablespoons water
3/4 teaspoon kosher or sea salt
Freshly ground pepper
1/2 cup finely sliced garlic scapes (green garlic or scallions can be substituted)
In the work bowl of a food processor fitted with the metal blade, process the beans until mashed.
Add the olive oil, lemon juice, 1 tablespoon of water, salt and a few grinds of pepper.
Process until puréed and smooth, adding water until the spread is smooth and creamy.
Scatter the garlic scapes over the top and pulse just until incorporated. Taste and adjust the seasonings.
Transfer to a serving bowl and serve immediately.
This dip can be prepared up to two days in advance. Cover and refrigerate. Remove from the refrigerator 20 minutes before serving. Dippers include crudités, baked pita chips, crostini, bruschetta and baked bagel chips.
Makes: About 2 cups; serving size is 2 tablespoons.
Nutrition information per serving: 65 calories (32 percent from fat), 3 grams fat (less than 1 gram saturated, 1.8 grams monounsaturated), no cholesterol, 3 grams protein, 9 grams carbohydrates, 2.5 grams fiber, 230 milligrams sodium.
No comments:
Post a Comment