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. Source: EatingWell Magazine, November/December 1994

EatingWell Test Kitchen
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Ingredients

Directions

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

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

Nutrition Facts

20 calories; 1.2 g total fat; 44 mg sodium. 2.2 g carbohydrates; 0.8 g protein; Full Nutrition