The creaminess of navy beans makes a great base for spreads and dips, which I’ve supercharged by adding sun-dried tomatoes. Use it as a sandwich spread, or a dollop on veggies.
Recipe information
Yield
serves 6
Ingredients
2 cups cooked navy beans (see page 110), or 1 15-ounce can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt
1/4 cup oil-packed sun-dried tomatoes, rinsed
1/4 cup chopped fresh parsley
1/2 teaspoon minced garlic
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons water
1/2 teaspoon sea salt
Preparation
Step 1
Combine all of the ingredients in a food processor and process until smooth. Do a FASS check and add another spritz of lemon juice or a pinch of salt if needed.
storage
Step 2
Store in an airtight container in the refrigerator for 5 to 7 days.
nutrition information
Step 3
(per serving)
Step 4
Calories: 195
Step 5
Total Fat: 8.2g (1.1g saturated, 5.5g monounsaturated)
Step 6
Carbohydrates: 24g
Step 7
Protein: 8g
Step 8
Fiber: 9g
Step 9
Sodium: 635mg
Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.
