Hummus Dip with Kalamata Olives and Capers
I found this on www.jeanetteshealthyliving.com and it is SO good!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 clove garlic minced
- salt and pepper to taste
- 1/4 cup extra virgin olive oil
- 1/2 lemon juiced
- 1 1/2 cups cooked cannellini beans, or 1 can (15.5oz) drained and rinsed
- 1/4 cup kalamata olives pitted
- 1 tbsp capers drained and rinsed
- Carbohydrate 16.85975 g
- Cholesterol 0 mg
- Fat 59.05744 g
- Fiber 1.50740001866221 g
- Protein 12.3573 g
- Saturated Fat 8.153188 g
- Serving Size 1 1 Serving (399g)
- Sodium 721.313 mg
- Sugar 15.3523499813378 g
- Trans Fat 1.957666 g
- Calories 608 calories
1) Place beans, olives, capers, and garlic into the bowl of a food processor (I used a blender). Process until almost smooth. 2) Gradually add olive oil while mixing. 3) Add lemon juice, and continue mixing. 4) Season to taste with salt and pepper.
