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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1998


Ingredient Checklist


Instructions Checklist
  • 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.



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

Nutrition Facts

26.3 calories; protein 1.1g 2% DV; carbohydrates 2.9g 1% DV; exchange other carbs; dietary fiber 0.9g 3% DV; sugars 0.3g; fat 1.2g 2% DV; saturated fat 0.2g 1% DV; cholesterolmg; vitamin a iu 8IU; vitamin c 0.4mg 1% DV; folate 0.5mcg; calcium 8.9mg 1% DV; iron 0.3mg 1% DV; magnesium 0.2mg; potassium 2.4mg; sodium 54mg 2% DV; thiaminmg.

Reviews (1)

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Rating: 2 stars
Bland. Not worth making. I think EW has better recipes for beans particularly their bean and pasta soup. Save the beans for that recipe! Read More