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White Bean Spread

Serves: 5
Total Calories: 112
Yield: 1 Cup

Ingredients

1 (15-ounce) can cannellini or other white beans drained
1 clove garlic minced fine
2-3 tablespoons olive oil
1 teaspoon dried rosemary crumbled or 1/2 tsp chopped fresh rosemary
2 teaspoons lemon juice
1/4 to 1/2 teaspoon sea salt
fresh ground black pepper
1/8 teaspoon cayenne pepper

Directions:

Mash beans with a fork or blend just slightly in processor. Add all other ingredients. Taste for salt and pepper. If you use a food processor, don’t blend too much—you don’t want a paste, it’s better with a little texture.

Tip
To use this book while doing an elimination or rotation diet, reference "Prescription for Nutritional Healing" By James F. and Phyllis A. Balch.

Nutritional Facts:

Serves: 5
Total Calories: 112
Calories from Fat: 51

This White Bean Spread recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.


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