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



  • 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 calories; 1.2 g total fat; 54 mg sodium. 2.9 g carbohydrates; 1.1 g protein; Full Nutrition

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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