Skip to Content
Makes
Makes: 2 cups (500 mL)
Level
very easy
Prep Time
10
Total Time
15
Ingredients
1 can
cannellini or white kidney beans, drained and rinsed
540 mL
1/4 cup
olive oil
60 mL
1 tsp
finely grated lemon zest
5 mL
3 tbsp
lemon juice
45 mL
2 tbsp
capers, drained and rinsed
30 mL
2
cloves garlic, minced
2 tsp
chopped fresh thyme
10 mL
pinch hot pepper flakes
1/4 cup
pitted chopped Kalamata olives
60 mL
2 tsp
chopped fresh chives
10 mL
Method
Step 1
Add beans, oil, lemon zest, lemon juice, capers, garlic, thyme and hot pepper flakes to food processor. Puree until smooth. Stir in chopped olives.
Step 2
Transfer to serving bowl. Sprinkle chives over top.
Nutrition Description:
Per serving (3 tbsp/45 mL):
Calories:
90
Fat:
5 g
Saturated Fat:
0.5 g
Carbs:
8 g
Sugar:
1 g
Protein:
3 g
Cholesterol:
0 mg
Fiber:
2 g
Sodium:
150 mg
Subscribe
Cookie collection and updated privacy commitment
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.
Learn More
