Cannellini Bean Spread
Beans are naturally low in fat and packed with protein, vitamins, and minerals. They're also very high in fiber, so the effect of the carbohydrate in beans on your blood sugar is minimal. In fact, some studies show that eating beans can actually help decrease blood sugar.
Yield: 1 1/4 cups (serving size: 2 tablespoons)
Recipe from
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Nutritional Information
Amount per serving
- Calories: 35
- Calories from fat: 0.0%
- Fat: 1.5g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 1.1g
- Carbohydrate: 4.1g
- Fiber: 1.1g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 100mg
- Calcium: 9mg
Ingredients
- 1 (15.5-ounce) can cannellini beans, rinsed and drained
- 1 garlic clove
- 2 tablespoons minced red onion
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon extravirgin olive oil
- 1 tablespoon water
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Preparation
- 1. Place all ingredients in a food processor; process to a spreadable consistency. Cover and chill until ready to serve. Serve with whole wheat pita chips or raw vegetables (chips and vegetables not included in analysis).
- carbo rating: 3
Cannellini Bean Spread Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining
- MAIN INGREDIENT: Beans
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- COOKING METHOD: Food Processor
- PUBLICATION: Oxmoor House
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Oxmoor House
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