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White Bean Spread

:  November/December 1998, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4 (16 votes)

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.


White Bean Spread Recipe

Makes: About 3 cups

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 15-ounce cans cannellini beans, (white kidney beans), rinsed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • Pinch of cayenne pepper
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/4 cup chopped scallions
  • 2 tablespoons chopped fresh dill

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Preparation

  1. 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.

Tips & Notes

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

Nutrition

Per tablespoon: 25 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 44 mg sodium; 2 mg potassium.

Exchanges: free food


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Recipe Categories

Style/Theme
Vegan
Vegetarian
Make ahead instructions
Quick (total 30 min. or less)
Type of Dish
Appetizer
Snack
Ease of Preparation
Easy
Ethnic/Regional
Italian
Mediterranean
Total Time
15 minutes or less
Servings
8 or more
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Main Ingredient
Beans/Legumes
Preparation/ Technique
No-cook
Meal/Course
Appetizers
Snack
Season
Spring
Summer
Fall
Winter
Publication
The EatingWell Diabetes Cookbook (2005)
November/December 1998
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