This is fantastic on fresh pumpernickel or rye bread for lunch; or spread it on fresh Italian bread to serve with light pasta dishes.
Recipe information
Yield
6 to 8 servings
Ingredients
One 16-ounce can large white beans (Great Northern or cannellini), drained and rinsed
1/4 cup oil-cured sun-dried tomatoes
2 tablespoons chopped fresh parsley or scallions
1 teaspoon salt-free herb-and-spice seasoning mix
1 tablespoon fresh lemon juice
Freshly ground pepper to taste
Preparation
Step 1
Combine all the ingredients in a food processor and process until coarsely pureed. Transfer to a serving container, and serve at room temperature.
nutrition information
Step 2
Calories: 104
Step 3
Total Fat: 2g
Step 4
Protein: 4g
Step 5
Carbohydrate: 16g
Step 6
Cholesterol: 0mg
Step 7
Sodium: 182mg
