- Prep Time
- 10 mins
- Total Time
- 15 mins
- Makes
- 2 cups (500 mL)
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.
Tips
Substitute roasted red peppers or sundried tomatoes for olives.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (3 tbsp/45 mL):
- Calories:
- 90
- Fat:
- 5 g
- Carbs:
- 8 g
- Fibre:
- 2 g
- Sugar:
- 1 g
- Protein:
- 3 g
- Sodium:
- 150 mg