Rosemary-Garlic White Bean Spread

Rosemary-Garlic White Bean Spread Recipe
Oxmoor House
Use this flavorful high-fiber spread as an accompaniment to toasted baguette slices or as a dip for pita chips, carrot sticks, or cucumber slices. It also makes a terrific spread for pita sandwiches. If you don't have a food processor, simply mash the bean mixture with a fork; the spread will have a slightly chunkier consistency.

Yield:

8 servings (serving size: 2 tablespoons)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 2 Minutes

Nutritional Information

Calories 51
Caloriesfromfat 60 %
Fat 3.4 g
Satfat 0.5 g
Protein 1.6 g
Carbohydrate 5.1 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 147 mg
Calcium 13 mg

Ingredients

2 tablespoons olive oil
4 garlic cloves, coarsely chopped
1 (15-ounce) can Great Northern beans, rinsed and drained
2 tablespoons fresh lemon juice
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon salt
Rosemary sprig (optional)

Preparation

1. Heat oil in a small skillet over medium heat. Add garlic; sauté 1 minute. Place garlic mixture, beans, and next 3 ingredients in a food processor; process until smooth. Serve immediately, or cover and chill until ready to serve. Garnish with rosemary sprig, if desired.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006