Makes approximately 1 1/2 cups.
INGREDIENTS:
1 19-oz can low-sodium mixed beans, drained and rinsed (about 2 cups drained)
1 clove garlic, minced
2 tbsp fresh lemon juice
1 tsp olive oil
1/4 cup water or organic low-sodium vegetable stock
1 tbsp fresh herbs (flat-leaf parsley and rosemary), chopped
1/2 tsp chile powder
Sea salt and fresh ground black pepper, to taste
INSTRUCTIONS:
Place all ingredients into a food processor and mix until smooth. Store in a resealable container and refrigerate or freeze until needed. Dip will keep refrigerated for 2 to 3 days or frozen for 2 to 3 months.
TIP: Switch out the lemon to lime, add 1/4 tsp cumin and use cilantro as your herb instead of parsley and rosemary, and you’ve got a clean Mexican-inspired dip!
Nutritional Bonus: Pump some iron! Beans are naturally high in iron, helping to keep you energized, bright-eyed and your immune system going strong.
