This lemony white bean dip with arugula, garlic and sea salt comes from the cookbook, 100 Recipes Every Woman Should Know. It looked like an interesting dip and I wanted to give it a try. I will be honest and let you know that my husband's first reaction was that it smelled like grass. My sister and I on the other hand really enjoyed it.
3 cups packed arugula
3-4 garlic cloves
2-3 Tb. olive oil
Salt and freshly ground pepper
One 15-oz. can white beans (such as cannellini or Great Northern beans - I used white kidney beans), rinsed and drained
Whole wheat crackers, pita chips, etc. for dipping
Method:
1. In a food processor, combine the arugula, garlic cloves, olive oil, and lemond juice with 1/4 tsp. salt and pulse until smooth.
2. Add the beans and pulse until they are chunky or pureed (your choice). Scrape into a serving bowl and season with salt and pepper to taste. Serve with crackers and vegetables of your choice.
Cook's Notes:
I used a combination of arugula and spinach, which I found at costco.
For dipping, I like Multigrain tortilla chips made with flax, sunflower, and sesame seeds, brown rice, quinoa, and soy by the Food Should Taste Good Brand, also found at costco.
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