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
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Ingredients

Ingredient Checklist

Directions

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.

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Tips

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

Nutrition Facts

26 calories; protein 1.1g; carbohydrates 2.9g; dietary fiber 0.9g; sugars 0.3g; fat 1.2g; saturated fat 0.2g; vitamin a iu 8IU; vitamin c 0.4mg; folate 0.5mcg; calcium 8.9mg; iron 0.3mg; magnesium 0.2mg; potassium 2.4mg; sodium 54mg.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
05/11/2017
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
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