Sugar can enhance the flavour and texture of lower-fat, fibre-containing foods, like this White Bean Dip, giving it a creamy mouthfeel while keeping the calorie content low. Makes 12 servings.
Ingredients
| Garlic, minced |
1 clove |
| Onions, finely chopped |
¼ cup (50 mL) |
| Granulated sugar |
2 tsp (10 mL) |
| Jalapeno pepper, seeded and finely chopped |
1 pepper |
| Water |
2 tsp (10 mL) |
| White kidney beans, drained |
19 oz can (540 mL) |
| Water |
2 tbsp (30 mL) |
| Cayenne pepper |
1 dash (1 mL) |
| Cumin |
½ tsp (2 mL) |
| Lemon juice |
1 tbsp (15 mL) |
| Fresh parsley, chopped |
2 tbsp (30 mL) |
| Salt and pepper |
To taste |
| Tortilla chips or raw vegetables |
To serve |
Instructions
- In a small skillet cook garlic, onions, sugar, pepper, and 2 tsp water until soft.
- In food processor or blender combine beans, 2 tbsp water, cayenne pepper, cumin, lemon juice, and garlic mixture. Process until smooth.
- Place blended mixture into a 2 quart (2 L) saucepan.
- Heat over medium-low heat, stirring frequently, until hot.
- Place in serving bowl, and garnish with parsley.
- Serve with tortilla chips or chopped raw vegetables.
