Walnut Spread

May 24, 2012 by Leave a Comment
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Walnut Spread

Ingredients

1 15- oz can garbanzo beans
1 cup chopped walnuts
1 cup lightly packed fresh basil leaves
¼ cup olive oil
2 tbsp. lemon juice
¼ tsp. each salt and pepper

Instructions

Drain beans reserving liquid. In food processor or vitamix combine ¼ cup reserved liquid with remaining ingredients.

Cover and process, scraping down sides and adding liquid as needed to make a smooth mixture. Serve with raw baby carrots, cucumber sticks, and fresh string beans (or any veggie you like).

(Yields 2.5 cups) (servings: ½ legume,1/2 nut, ½ oil) 168 calories, 8 g (21%)carbohydrates, 4 g (8%)protein, 12 g (71%) fat per 4 tsp. serving

Filed Under: Dips and Spreads, Recipes Tagged With: , , , , ,

White Bean Dip

May 24, 2012 by Leave a Comment
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WHITE BEAN DIP

INGREDIENTS
3 cups (cooked) or 2 cans beans (Great northern beans, garbanzos, black eyed peas, or a mixture of light colored beans)
¼ cup tahini
¼ cup lemon juice
1 tsp. lemon zest, optional
¼ cup extra virgin olive oil
4 cloves of garlic
2-3 tsp. whole cumin, roasted and ground
1 tsp. cinnamon
2 tsp. paprika
2-4 tbsp. liquid braggs
Salt to taste

INSTRUCTIONS

In a food processor or vitamix, add the cooked beans and all other ingredients and process until creamy. Refrigerate until ready to use, or freeze in smaller portions.
(Yields 3 cups)(servings: 1 oil, 1 legume) 144 calories, 12 g (12%) protein,8 g(54%)fat per 4 tsp. serving.

Filed Under: Dips and Spreads, Healthy Eating, Uncategorized Tagged With: , , , , , ,