Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 14 ounces Great Northern beans, cooked, drained and rinsed
- ¼ cup fresh lemon juice
- 2 tablespoons bread crumbs, dried
- 2 tablespoons chopped almonds, toasted
- 1 clove garlic
- ½ teaspoon dried basil
- ⅛ teaspoon ground red pepper, to taste
- 6 pieces sun-dried tomatoes chopped
Directions
To make 1½ cups of dip: Process beans, lemon juice, bread crumbs, almonds, garlic, basil and pepper in a food processor until smooth.
Stir in tomatoes.
Cover and chill until ready to serve. (at least 1 hour.)
To Toast almonds, place them in a small non-stick skillet and cover over medium-low heat, shaking the skillet occasionally, until they're golden, about 5 minutes.
A drop of hot pepper sauce (like Tabasco) may replace the ground red pepper.
Category:Dip Recipes
Category:Sun-dried tomatoes Recipes
Category:Great Northern bean Recipes