Love this recipe. I'm making it for dinner this eve. Will pick up some Pita on my way home and serve it with some sliced cuke and cherry tomatoes on the side. Things are finally maturing in the garden.
This is a lighter version of traditional hummus, which is made with chick-peas. Mound this dip on a rustic plate, drizzle with a bit of olive oil and stud with Greek olives. Tahini, a sesame seed paste,is available at Middle Eastern grocery stores and some supermarkets.
1/2 tsp salt
1 large clove garlic
1 can (19 oz/540 mL)white kidney beans,drained
3 tbsp lemon juice
2 tbsp tahini
Pinch cayenne pepper
1/3 cup olive oil
In food processor, blend salt with garlic to make paste. Rinse
beans; add to food processor along with lemon juice, tahini and
cayenne; puree until smooth. With motor running, gradually add oil.
(Can be refrigerated in airtight container for up to 2 days.) Makes
2 cups. Per 2 tbsp about 80 calories, 2 g protein, 6 g fat, 6 g
carbohydrate.