Bean Dip with Browned Garlic
From Cooking Light
Overcooking the garlic makes it taste bitter, so watch it! Phase 1 with veggies, Phase 2 with Pita chips.
1 tablespoon olive oil
4 garlic cloves, minced
2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame seed paste)
1 tablespoon water
1 teaspoon minced fresh rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
1 (19-ounce) can cannellini beans or other white beans, drained
Heat oil in a small nonstick skillet over medium heat. Add garlic; sauté 1 minute or until lightly browned. Place garlic mixture, lemon juice, and remaining ingredients in a blender; process until smooth. Serve with toasted pita wedges, carrot sticks, or red bell pepper slices.
Yield: 1 1/2 cups (serving size: 1 tablespoon)
CALORIES 27 (33% from fat); FAT 1g (satfat 0.1g, monofat 0.5g, polyfat 0.2g); PROTEIN 1.3g; CARBOHYDRATE 3.6g; FIBER 0.6g; CHOLESTEROL 0.0mg; IRON 0.5mg; SODIUM 26mg; CALCIUM 8mg;
Cooking Light, JUNE 1996