Nutritive Information
(Per serving)
- Calories 63 Kcal
- Fat 3 g. (less than 1 g. saturated fat)
- Carbohydrate 8 g.
- protein 3 g.
- dietary fiber 3 g.
- sodium 98 mg.
Ingredients
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1-4 peeled garlic cloves (to taste)
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3 tsp. extra virgin olive oil, divided
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1/8 tsp. dried crushed red pepper, or to taste (optional)
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2 1/2 cups broccoli florets
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1 cup canned cannellini (white kidney beans), rinsed, drained
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1 Tbsp. fresh lemon juice, or to taste
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1 Tbsp. fresh chives, finely minced (or 1 tsp. dried chives, crushed)
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Salt and freshly ground white pepper, to taste
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Tabasco or hot sauce, to taste (optional)
Instructions
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Preheat oven to 350 degrees. Combine garlic, 1 tsp. oil and crushed red pepper in small foil packet, sealing well. Bake until garlic is tender, about 35 minutes. Cool slightly.
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Meanwhile, steam broccoli florets in microwave until tender, about 2 minutes. Rinse quickly with cold water to stop cooking process. Drain well. Transfer to blender or food processor.
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Add cannellini, lemon juice, chives, garlic mixture and remaining olive oil and purée until smooth. Season to taste with salt, pepper and hot sauce.
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Serve as a side dish or as part of a light meal or snack. The purée can be spread on pita bread or tortillas to make roll-ups. (Slightly more olive oil may be needed to make the purée "spreadable.") The purée can also be spread on crackers or used as a dip for raw vegetables like bell peppers, celery and zucchini.
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The purée can be stored refrigerated in a covered container up to three days. Bring chilled purée to room temperature before serving.
