400 g (14 oz) can cannellini beans, drained and rinsed
1 garlic clove, skinned and crushed
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) low-fat natural yogurt
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) chopped fresh parsley
salt and cayenne pepper, to taste
black olives, tomato wedges and small lettuce leaves, to garnish
4 slices wholemeal bread, toasted and cut into triangles, or Melba toast, to serve
1 garlic clove, skinned and crushed
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) low-fat natural yogurt
1 tbsp (15 ml) olive oil
1 tbsp (15 ml) chopped fresh parsley
salt and cayenne pepper, to taste
black olives, tomato wedges and small lettuce leaves, to garnish
4 slices wholemeal bread, toasted and cut into triangles, or Melba toast, to serve
method
1. Drain the beans well, patting away any excess moisture with absorbent kitchen paper.
2. Place in a blender or food processor and puree until well blended and smooth.
3. Transfer to a bowl and add the garlic, lemon juice, yogurt, oil and parsley.
4. Mix well and season to taste. Cover the mixture and chill for at least 1 hour.
5. Serve in a large bowl or on individual plates, garnished with olives, tomato wedges and lettuce leaves.
6. Serve with the toast.
2. Place in a blender or food processor and puree until well blended and smooth.
3. Transfer to a bowl and add the garlic, lemon juice, yogurt, oil and parsley.
4. Mix well and season to taste. Cover the mixture and chill for at least 1 hour.
5. Serve in a large bowl or on individual plates, garnished with olives, tomato wedges and lettuce leaves.
6. Serve with the toast.
serving amount
serves 4
rate this recipe
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