You can't beat this easy spread, made with fiber-rich canned beans, for convenience and taste. Keep some on hand to layer with vegetables for sandwiches or spread over toasted country bread for a delicious bruschetta. Source: EatingWell Magazine, November/December 1998

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Combine beans, oil, lemon juice, cayenne, salt and black pepper in a food processor; process until smooth. Scrape into a bowl; stir in scallions and dill.

    Advertisement

Tips

Make Ahead Tip: Cover and refrigerate for up to 4 days.

Nutrition Facts

26 calories; 1.2 g total fat; 0.2 g saturated fat; 54 mg sodium. 2 mg potassium; 2.9 g carbohydrates; 0.9 g fiber; 1.1 g protein; 8 IU vitamin a iu; 1 mcg folate; 9 mg calcium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0