Creamy Bean Dip

Make the day before; serve with carrots, peppers, string beans, or pita-bread triangles. Our kid testers liked it so much, they didn't seem to realize they were eating vegetables.
4 servings


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One 15-oz can cannellini or white beans
1 garlic clove, peeled and halved
3 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon tahini (sesame-seed paste)
1/2 teaspoon ground cumin
1/2 teaspoon salt or to taste
1/2 teaspoon sweet paprika


Prep time: 5 minutes

1. In a large colander, drain and rinse the beans.

2. Whirl all the ingredients in a blender or food processor until smooth. Spoon into a bowl and garnish as desired. Cover with plastic wrap and chill.

How kids can help: Squeeze lemons; measure spices; push buttons on blender.

Created date

January 2005

Nutritional Information

Calories (1/4 of recipe): 83
Fat 2.4 g
Satfat 0.3 g
Sodium 440 mg
Cholesterol 0 mg