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KIWI magazine


  • 1 clove garlic
  • 1 15-ounce can great northern or navy beans, drained
  • Juice of 1 small or ½ large lemon (2 tablespoons)
  • 1-2 tablespoons cold water, or to taste
  • 2 teaspoons extra virgin olive or peanut oil
  • ¼ teaspoon sea salt, or to taste
  • 1/8 teaspoon hot pepper sauce (optional)
  • Fresh herbs (optional)
  • 1 pint cherry tomatoes or 2 cups seasonal veggies of your choice



  1. Puree the garlic, beans, lemon juice, water, oil, salt, and hot pepper sauce (if using) in a blender or food processor. Garnish with fresh herbs and serve as a dip with tomatoes.
Serves 4

Per serving: calories 120, fat 2.5 g, protein 6 g, carbohydrates 19 g, dietary fiber 6 g


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