Ingredients (use vegan versions):
- 1/2 cup fresh parsley leaves, chopped
- 1/3 cup fresh bazil leaves, chapped
- 2 cloves garlic, crushed
- 1 small shallot, chopped
- 19 oz. can white kidney beans, rinsed and drained
- 2 tablespoon fresh lemon juice
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- salt and freshly ground pepper to taste
Directions:
In food processor, combine all ingredients except salt and
pepper until smooth. Transfer to serving bowl, season with
salt and pepper and garnish with basil leaves.
Per 2-tablespoon serving: 32 calories, 2g protein, 0 fat, 6g
carbo, 0 chol, 174mg sodium and 2g fiber.
Mellow spread for vegan crackers, crunchy vegan bread, and pita. Also
good as a first layer for a veggie sandwich topped with
cucumber slices, red pepper strips, fennel and endive spears.
Serves: makes 1 1/2 cups
Preparation time: 10 min
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