REC: Mediterranean White Bean Dip

[Mel-icious]

I just mixed up a batch of this for my mid afternoon low carb snack later, it is so easy and soooooo good! Thought I'd share it!
* Exported from MasterCook *

Mediterranean White Bean Dip

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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15 ounces canned white beans -- rinsed and drained
1 tablespoon plus 1 teaspoon lemon juice
1 tablespoon olive oil (1 to 2 tablespoons)
1 1/2 teaspoons crushed garlic
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
2 tablespoons black olives -- finely chopped
2 tablespoons fresh parsley -- finely chopped

Place all ingredients except the olives and parsley in a food processor and process until smooth. Add a few drops of water if mixture is too thick.

Spread the bean mixture in a small shallow dish. Combine olives and parsley in a small bowl, toss to mix well, and sprinkle over the bean dip. Serve immediately with wedges of whole grain pita bread, whole grain crackers, leaves of Belgian endive, celery sticks, and carrot sticks. Or cover and refrigerate until ready to serve, but let the spread come to room temperature before serving.

Description:
"The Good Carb Book"
Yield:
"1 1/4 cups"



NOTES : Nutritional Facts {per tablespoon}

Calories: 26
Carbs: 3.6 G
Cholesterol 0 MG
Fat: 0.9 G
Fiber: 1.4 G
Protein: 1.2 G
Sodium 39 MG
Calcium 11 MG
GI Rating: Low

[Csara]

yum, that sounds great!!

[Mel-icious]

Very yum, nice and garlicky too! ;)

[jana]

Mmm...this sounds very close to the "white bean puree" that good ole Martha put on a Portabello mushroom burger (I always made extra and ate it as a dip anyway), but yours sounds better! I'll have to keep that in mind the next time I make these burgers...


* Exported from MasterCook *

Grilled Mushroom Burger with White-Bean Puree

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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2 large garlic cloves -- minced
2 tablespoons fresh thyme -- chopped
1 cup cannellini beans -- drained and rinsed
2 tablespoons extra-virgin olive oil
8 large portobello mushroom caps -- stems removed
4 teaspoons balsamic vinegar
2 large red onions -- cut into rings
4 whole whole-grain buns
2 ounces smoked cheddar cheese -- thinly sliced into 4 portions
1/2 small bunch arugula -- rinsed and drained

Heat a grill or grill pan over medium heat.

In food processor, combine 1/4 of garlic (about 1/2 tsp), 1 tbsp thyme, the beans, and 1 tsp oil; process to form a smooth and spreadable paste. If too thick, add 1 tsp water. Season with pepper and set aside.

Combine remaining garlic, tbsp thyme, and oil on a plate or in baking pan.

Place mushroom caps in garlic mixture and turn to coat. Season with pepper and drizzle with vinegar.

Grill onions until tender and lightly charred on both sides (about 3min per side).

Place mushrooms on grill stem-side up. Grill until browned on the first side and juices have begun to collect in the centers, about 5 minutes. Flip and continue cooking until stem side of each cap is browned and center is tender, about 4 minutes more.

Halve hamburger buns and toast on grill.

Spread 1/4 cup bean puree on bottom half of each bun, and top with 2 grilled mushroom caps.

Layer each with sliced cheese, grilled onions, and a small handful of arugula.

[Mel-icious]

Yum! That looks great, minus the bun for now. ;)