A fresh and healthy spread or dip you won’t be able to resist!
Recipe by Oxygen reader Lori Wood. Thanks Lori!
INGREDIENTS:
• 1 15-oz can black beans, drained and rinsed
• 1 15-oz can chick peas, drained and rinsed
• ¼ cup reserved liquid from bean cans
• ¼ cup water
• 4 tbsp lemon juice
• 3 cloves garlic, finely minced
• 1 tsp sesame oil
• ¼ tsp cumin
• 5 pieces sun-dried tomato
• ¼ tsp ground red pepper
• Sea salt and black pepper, to taste
• 1 tbsp dried or fresh parsley
INSTRUCTIONS:
Place all ingredients except parsley in a food processor. Process until smooth. Pour into a dish and sprinkle with parsley. Cover and refrigerate for 2 hours. Enjoy with warm pitas or fresh vegetables.
NUTRIENTS PER SERVING:
Calories: 70, Total Fats: 1 g, Saturated Fat: 0 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 130 mg, Total Carbohydrates: 13 g, Dietary Fiber: 3 g, Sugars: 2 g, Protein: 4 g, Iron: 1 mg
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