Arugula Bean Dip
Try this Arugula Bean Dip recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/4 cup olive oil
- crackers
- 3 cups lightly packed arugula
- juice & zest of 1 lemon
- 2 cloves garlic peeled
- 3/4 tsp. celtic sea salt
- 1 (15oz) can cannellini beans rinsed and drained
- 1 medium tomato seeded and diced
- Carbohydrate 26.5407 g
- Cholesterol 0 mg
- Fat 4.8382500021502 g
- Fiber 1.15075003445148 g
- Protein 3.5662 g
- Saturated Fat 0.940477500296899 g
- Serving Size 1 1 Serving (45g)
- Sodium 392.786250000043 mg
- Sugar 25.3899499655485 g
- Trans Fat 0.249180000058228 g
- Calories 165 calories
In a food processor, combine arugula, oil, lemon juice, lemon zest, garlic and salt. Process until nearly smooth, using a spatula to wipe down the sides of the bowl.Add cannellini beans and pulse until mixture is combined (should still be somewhat chunky in texture). Stir in diced tomato.Serve with your favorite crackers (Seen here with Mary's Gone Crackers)
