Need some dip with those veggies?
As I was preparing for work this week, I wanted a creamy hummus to dip my veggies in, but didn’t have a drop of tahini in the pantry – therefore, no hummus.
No garbanzo beans either – therefore, no hummus.
The hunt was on for a dip that would be just as creamy and garlicky as my favorite hummus.
Google found this white bean dip for me from cdkitchen.com. I have to admit that the original recipe called for a teaspoon of tahini, but it works just fine without it. I didn’t have white beans either, but the lonely can of pinto beans in the pantry worked for me too.
Fresh rosemary adds a wonderful woodsy taste to this creamy dip. I can only imagine how perfect it would be spread on a roasted vegetable wrap.
Even better, it boasts a mere 30 calories per tablespoon, very little fat and lots of fiber.
- 2½ teaspoons olive oil
- 2 cloves garlic -- thinly sliced
- 1½ teaspoon chopped fresh rosemary
- ½ teaspoon ground cumin
- 15 ounces canned pinto beans -- rinsed and drained
- 3½ tablespoons water -- divided
- 1½ tablespoon fresh lemon juice
- ¼ teaspoon salt
- rosemary sprigs -- optional
- Heat oil in small nonstick skillet over medium heat. Add garlic, rosemary, and cumin. Saute 1-2 minutes or until garlic begins to brown. Remove from heat; let stand 10 minutes.
- Place beans, 2 tablespoons water, lemon juice, tahini and salt in a blender or food processor; process until smooth. Add garlic mixture and 1½ tablespoons water, if needed, until spread is desired consistency. Place spread in a small bowl and garnish with rosemary sprigs, if desired. Serve at room temp, or cover and chill until ready to use. Serve with pita bread or fresh cut veggies.
Amount Per Serving
Total Fat: 1.21g
Total Carbs: 3.66g
Dietary Fiber: 1.10g
Weight Watchers Points 0