Rosemary-Garlic White Bean Spread

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

More From Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 60%
  • Fat: 3.4g
  • Saturated fat: 0.5g
  • Protein: 1.6g
  • Carbohydrate: 5.1g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 147mg
  • Calcium: 13mg

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. 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.
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