Today's lunch may just become a staple it's so good! Perfect with whole grain pita or baguette.
1 540 ml can white kidney beans, draining and rinsed
2-4 cloves garlic, to taste
300g box chopped frozen spinach or fresh baby spinach leaves
1 tbls lemon juice
1 tsp extra virgin olive oil
1/2 tsp sea salt, or to taste
Fresh cracked black pepper, to taste
Throw everything in food processor and blend until smooth. You may need a bit more oil if you use fresh spinach, as there will be less moisture.
This is like a low-fat, vegan (if you use vegan parmesan) version of spinach artichoke dip.
Same recipe as above but add one can of drained artichoke hearts and 1/4 cup grated parmesan cheese or vegan parmesan product. Scrape into greased, oven safe dish and bake at 425 F until bubbly.