Ingredients

Ingredients (use vegan versions):

1/2 cup fresh parsley leaves, chopped
1/3 cup fresh bazil leaves, chapped
2 cloves garlic, crushed
1 small shallot, chopped
19 oz. can white kidney beans, rinsed and drained
2 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
salt and freshly ground pepper to taste

Directions:

In food processor, combine all ingredients except salt and pepper until smooth. Transfer to serving bowl, season with salt and pepper and garnish with basil leaves.

Per 2-tablespoon serving: 32 calories, 2g protein, 0 fat, 6g carbo, 0 chol, 174mg sodium and 2g fiber.

Mellow spread for vegan crackers, crunchy vegan bread, and pita. Also good as a first layer for a veggie sandwich topped with cucumber slices, red pepper strips, fennel and endive spears.

Serves: makes 1 1/2 cups

Preparation time: 10 min