Spicy White-Bean Spread

1 Review
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Yield
3 1/2 cups (serving size: 1 tablespoon)
By Steven Petusevsky
July 1998
RECIPE BY Cooking Light

Ingredients

  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 2 (16-ounce) cans navy beans, drained
  • 2 garlic cloves, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 3/4 cup minced red bell pepper
  • 3/4 cup minced fresh cilantro
  • 1/4 cup minced green onions
  • 1/2 teaspoon salt

Nutritional Information

  • Calories 19
  • Caloriesfromfat 24%
  • Fat 0.5g
  • Satfat 0.1g
  • Monofat 0.4g
  • Polyfat 0.1g
  • Protein 0.8g
  • Carbohydrate 2.8g
  • Fiber 0.5g
  • Cholesterol 0.0mg
  • Iron 0.3mg
  • Sodium 48mg
  • Calcium 7mg

How to Make It

Place the first 6 ingredients in a food processor, and pulse 2 times or until well-blended. Pour bean mixture into a large bowl; stir in bell pepper and remaining ingredients.

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Ratings & Reviews

maybe i didn't find the right vehicle

brushjl
September 22, 2015
this sounded great, but i used a baquette and the result was bland on bland.  will used the first reviews suggestions of crackers, a crostini or accompanied with something else if i make again. 

Low fat, very tasty.

CherylOberg
July 25, 2015
I've been making this dip/ spread for years. It's great with cracker, veges & crostini. Something different from the usual dips you find which is a nice change of pace. 
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