Claudia and Hans Make Stuff

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Lemony bean dip

1 Comment

Need some extra protein. As a fairly active vegetarian, I am always searching for yummy and healthy sources of protein. I am very pleased with this one. Enjoy and let me know what you think.

1 can (14 ounce) organic cannelini beans, drained and washed
juice of 1/2 lemon
1/2 garlic clove
1/4 cup fresh parsley (use less if you do not want a lot of parsley leaves in the dip)
1/2 teaspoon salt, preferably sea salt
1/2 teaspoon pepper
2 1/2 tablespoons olive oil (I used lemon olive oil)

1. Place all ingredients, except olive oil into a food processor. Blend.
2. Add olive oil slowly to reach desired consistency.
3. Enjoy with vegetables (such as carrots or celery), with pita bread, chips, etc.

Note: Can be stored for 1-2 days in air-tight container in the refrigerator.

Lemony bean dip

Lemony bean dip

One thought on “Lemony bean dip

  1. Pingback: Simply yummy carrot salad | Claudia and Hans Make Stuff

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