The lemon zest adds an appealing fresh taste to this dip. Zesters, small rake-like utensils which remove just the yellow part of the rind, can be purchased in most cooking supply shops.
3 cups cooked white beans (navy or cannellini)
Zest of one lemon (scrape off the zest before you squeeze the juice)
Juice of one lemon
1/4 teaspoon salt (optional)
2-3 cloves of garlic, minced or pressed through garlic press 1 tablespoon olive oil (optional)
3 tablespoons chopped chives
Dash of cayenne or hot sauce
In a blender or food processor, process the beans, olive oil, lemon zest, lemon juice, garlic and cayenne until smooth. Transfer to a medium bowl and add chopped chives. May be eaten at room temperature or chilled. Serves 6.
Per serving (without optional olive oil and salt): 130 calories; 8 grams protein; 24 grams carbohydrate; 0.2 grams fat; 7 mg sodium; 5 grams fiber; 1 percent calories from fat.
Per serving (with olive oil and salt): 150 calories; 8 grams protein; 24 grams carbohydrate; 2 grams fat; 184 mg, sodium; 5 grams fiber; 12 percent calories from fat.