 |
Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 1 |
|
Ingredients:
1 tablespoon olive oil |
1 tablespoon mustard seeds |
1 tablespoon cumin seeds |
1 small serrano chili, minced |
1 (15.5-oz) can cannellini beans, rinsed |
2 teaspoons red-wine vinegar |
1/2 cup fat-free plain yogurt |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh pepper |
Directions:
1. Warm olive oil in small skillet over medium heat. Add seeds and chili. Cook, stirring, until seeds pop and are fragrant (2 minutes). Transfer half of mix to a food processor. Set aside the rest.
2. Add remaining ingredients to the food processor; process until smooth. Transfer to a serving dish and top with reserved seed mixture.
|
|