Bruschetta With Roasted Garlic And Bean Spread Recipe
Servings: 1
Ingredients
- 1 can White kidney beans, liquid removed and rinsed 1 (19 ounce/540mL)
- 1 head roasted garlic, or possibly 2 cloves raw garlic, chopped 1
- 2 Tbsp. Lemon juice 25 mL
- 1/2 tsp Warm red pepper sauce 2 mL
- 1/2 tsp Grnd cumin 2 mL
- 1 Tbsp. Extra virgin olive oil 15 mL
- 1/2 tsp Pepper 2 mL Salt to taste
Directions
- Place beans in food processor. Squeeze garlic out of skins and add in to beans. Blend.
- Blend in lemon juice, warm pepper sauce, cumin, oil and pepper.
- Taste and add in salt and more lemon juice if necessary.
- NOTES : If you start with dry beans, soak 1 c./250mL in cool water overnight in the refrigerator. Drain, add in fresh cool water, bring to a boil and cook, covered, for one hour, or possibly till very tender. You should have about 2 c./500mL of cooked beans. Serve with grilled bread (see Ricotta Bruschetta recipe).
- With Bonnie Stern, this recipe makes about 1 1/2 c./375mL.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 531g | |
| Calories 541 | |
| Calories from Fat 148 | 27% |
| Total Fat 16.68g | 21% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1440mg | 60% |
| Potassium 1221mg | 35% |
| Total Carbs 74.26g | 20% |
| Dietary Fiber 26.0g | 87% |
| Sugars 9.67g | 6% |
| Protein 25.67g | 41% |
