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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

Directions

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.

Tip

Substitute roasted red peppers or sundried tomatoes for olives.
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Nutrition Facts

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