WHITE BEAN DIP A: A AB: A B: OK O: O

  • 1 cup cooked white beans (navy beans)
    		• A: NAB: NB: NO: O
  • 1/2 jalapeno pepper
    		• A: AAB: AB: HBO: N
  • 3 Tbls. olive oil
    		• A: HBAB: HBB: HBO: HB
  • 2 Tbls. fresh parsley, chopped
    		• A: NAB: HBB: HBO: HB
  • 4 cloves garlic
    		• A: HBAB: HBB: NO: HB
  • 2 Tbls. fresh lemon juice
    		• A: HBAB: HBB: NO: N
  • 1 tsp. salt
    		• A: NAB: NB: NO: N
    In a food processor or blender, puree all ingredients except parsley.
    Transfer puree to a glass bowl.
    Add parsley and mix well.

    Refrigerate for at least 1 hour before serving.

    Serve at room temperature.

    This is not hummus, but it's a good substitute for it!

    Submitted by:
    Janet Berketa
    janet.berketa@utoronto.ca

    Copyright 2000 All rights reserved