Cannellini Bean Dip with Kalamata Olives
The creamy white beans provide a nutritious canvas that blends well with the purplish black kalamatas. The beans are high in protein, which keeps the body in fighting shape during treatment.
Recipe information
Yield
serves 6
Ingredients
2 cups cooked cannellini beans (see page 110), or 1 15-ounce can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt
1/2 teaspoon minced garlic
3 tablespoons extra-virgin olive oil
2 tablespoons water
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon sea salt
Pinch of cayenne
1/4 cup pitted kalamata olives, rinsed
1/4 cup chopped fresh basil
Preparation
Step 1
Combine all of the ingredients in a food processor and process until smooth. Do a FASS check and add a pinch or two of salt if needed to balance out the lemon.
storage
Step 2
Store in an airtight container in the refrigerator for 5 days.
nutrition information
Step 3
(per serving)
Step 4
Calories: 195
Step 5
Total Fat: 8.5g (1.2g saturated, 6.1g monounsaturated)
Step 6
Carbohydrates: 22g
Step 7
Protein: 8g
Step 8
Fiber: 6g
Step 9
Sodium: 715mg
Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.
