Peppery greens and garlic enliven a creamy white bean puree; serve with crostini or breadsticks, strips of red bell pepper and black and green olives.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1994


Ingredient Checklist


Instructions Checklist
  • Combine beans, oil, thyme, lemon juice and garlic in a food processor and process until smooth.

  • Transfer the bean puree to a small bowl. Stir in arugula or watercress. Season with salt and pepper.

Nutrition Facts

20 calories; protein 0.8g 2% DV; carbohydrates 2.2g 1% DV; exchange other carbs; dietary fiber 0.7g 3% DV; sugars 0.1g; fat 1.2g 2% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 9.8IU; vitamin c 0.4mg 1% DV; folate 11.2mcg 3% DV; calcium 7.7mg 1% DV; iron 0.2mg 1% DV; magnesium 0.3mg; potassium 41.3mg 1% DV; sodium 43.9mg 2% DV; thiaminmg.