White Bean and Garlic Dip

This tangy dip is excellent served with pita chips or with fresh vegetables, such as red peppers strips and baby carrots.  It also doubles as a sandwich spread; it's excellent on fresh, whole-grain bread with arugula and sliced heirloom tomatoes.

Tip: If dip is too thick, add an additional teaspoon (5 ml) lemon juice.

Ingredients

1-19 oz / 540 ml can	white kidney beans, drained and rinsed well
2	cloves garlic, crushed
1/4 cup / 50 ml	chopped parsley
2 tbsp / 25 ml	olive oil
2 tbsp / 25 ml	freshly squeezed lemon juice
1 tbsp / 15 ml	chopped fresh thyme
1/4 tsp / 1 ml	sea salt, or to taste
	freshly ground black pepper to taste

Directions

Combine beans, garlic, parsley, oil, lemon juice, thyme, salt, and pepper in a food processor; pulse until smooth.

Cover and refrigerate until ready to serve.

Serves 6

Per ¼ cup (50 ml) serving: 133 calories, 5 g total fat (0 g saturated fat), 17 g carbohydrate, 0 g fibre, 0 mg cholesterol, 103 mg sodium

Source: http://www.lesliebeck.com/book_detail.php?id=146&area=3