Roasted Red Pepper Bean Dip
Serve with cut up celery, carrots, cauliflower and other fresh vegetables for a low calorie Mediterranean-inspired snack or appetizer.
1/3 cup chopped fresh basil
1 tablespoon balsamic vinegar
1 (16-ounce) can garbanzo beans, rinsed and drained well
1 (7-ounce) bottle roasted red bell peppers, rinsed and drained, patted dry
2 large garlic cloves, peeled
2 teaspoons fresh lemon juice
1 1/2 tablespoons extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pat the red peppers dry with paper towels. Place first 6 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute. Stir in salt and black pepper.
Per ¼ cup dip: 80 calories, 3.5 grams fat, fiber 1.5 grams
Barbra Crumpacker, RD, LD, Cookalulu