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Prep Time
10 mins
Total Time
15 mins
Makes
2 cups (500 mL)

Ingredients

1 can
cannellini or white kidney beans, drained and rinsed
540 mL
1/4 cup
olive oil
60 mL
1 tsp
finely grated lemon zest
5 mL
3 tbsp
lemon juice
45 mL
2 tbsp
capers, drained and rinsed
30 mL
2
cloves garlic, minced
2 tsp
chopped fresh thyme
10 mL
pinch hot pepper flakes
1/4 cup
pitted chopped Kalamata olives
60 mL
2 tsp
chopped fresh chives
10 mL

Method

Step 1

Add beans, oil, lemon zest, lemon juice, capers, garlic, thyme and hot pepper flakes to food processor. Puree until smooth. Stir in chopped olives.

Step 2

Transfer to serving bowl. Sprinkle chives over top.

Tips

Substitute roasted red peppers or sundried tomatoes for olives.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (3 tbsp/45 mL):
Calories:
90
Fat:
5 g
Carbs:
8 g
Fibre:
2 g
Sugar:
1 g
Protein:
3 g
Sodium:
150 mg
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