CANNELLINI BEAN, ASPARAGUS, AND BASIL DIP

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Cannellini Bean, Asparagus, and Basil Dip image

from "veggie belly" - http://www.veggiebelly.com/2010/05/white-bean-asparagus-basil-hummus.html

Provided by ellie3763

Categories     Spreads

Time 10m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 7

6 -8 stalks asparagus
15 ounces cannellini beans, washed and drained well
1 garlic clove, peeled
1/4 cup olive oil
1/2 cup basil leaves
2 -3 tablespoons lemon juice
salt and pepper

Steps:

  • Chop off and discard the tough ends of the asparagus stalks. Chop the asparagus into pieces. Boil asparagus in some water, till asparagus is tender. Drain well.
  • Place asparagus in a blender with all other ingredients. Puree to desired consistency.
  • Serve chilled with vegetable crudites, chips or pita bread.

Nutrition Facts : Calories 292.9, Fat 14.1, SaturatedFat 2, Sodium 19.9, Carbohydrate 31.8, Fiber 9, Sugar 1.8, Protein 12.9

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