16 oz Cannellini or white kidney beans canned no salt added
1/2 tsp Cumin seed ground or whole
1/4 teaspoon Lemon juice raw
1/2 cup, chopped or sliced Tomatoes red raw
1/4 cup Cilantro or coriander leaves fresh or raw herb
1/4 cup Parsley fresh or raw herb
1 tsp Olive or extra virgin olive oil
- Drain and rinse cannellini beans. Place in a serving bowl and mash with a fork.
- Mince garlic clove.
- Add garlic, cumin, and lemon juice to bowl and mix well.
- Finely chop tomatoes, cilantro, and parsley. Add to bowl and mix well.
- Drizzle olive oil over the top then serve or refrigerate.
Served with mini naan and whole wheat pita in recipe photo (not included in recipe analysis).
Can be served as a breakfast meal or as an appetizer.