Red Bean-and-Olive Oil Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Here's a satisfying and slimming snack that can be a dip or a spread: Beans and avocado are loaded with filling fiber—and the oleic acid in olive oil may trigger tummy hormones that increase the feeling of fullness between meals. Ingredients:
1 (15.5-ounce) can kidney beans |
1/2 cup low-fat greek-style yogurt |
1 tablespoon extra-virgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 teaspoon cumin |
1 tablespoon sliced scallions (green part only) |
1/2 cup diced avocado |
additional extra-virgin olive oil |
baked whole-grain tortilla chips |
Directions:
1. Rinse and drain kidney beans and place in the bowl of a food processor. Add yogurt, 1 tablespoon olive oil, salt, pepper, and cumin; process until smooth. Transfer to a serving dish or bowl, and top with sliced scallions. Top with avocado, and drizzle with additional olive oil, if desired. Serve with baked whole-grain tortilla chips.
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