Lemony White Bean Dip with Arugula, Garlic, and Sea Salt
This recipe is a winner on both counts. The arugula provides plenty of peppery flavor and the white beans are packed with fiber—which keeps you fuller longer. The dip in fact is so rich, you will not be able to tell it’s good for you. No one will.
Serves 4 to 6
INGREDIENTS
- 3 cups packed arugula
- 3 to 4 garlic cloves
- 2 to 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper
- One 15-ounce can white beans, such as cannellini or Great Northern beans, preferably low-sodium
- Whole wheat crackers, pita chips, or toasted pita bread, for serving
INSTRUCTIONS
- In a food processor, combine the arugula, garlic cloves, olive oil, and lemon juice with ¼ teaspoon salt and pulse until smooth.
- Add the beans and pulse until they are chunky, not pureed. Scrape into a serving bowl and season with salt and pepper to taste.
- Serve with whole wheat crackers, pita chips, or toasted pita bread.
TIP:
- This dip can also be made in a blender. Just chop the arugula before pureeing it, for a smoother consistency.
