Now that spring is nearly here I have been working diligently in my herb garden. Throughout the season as I harvest my herbs I take the leftovers that I cannot use right then and freeze them for later use. This is one of the recipes I make to use some of my fresh garden herbs. It makes a great summer time snack because it is healthy and light. I hope you enjoy!
- 2 cans of white beans
- 1/4 c. liquid from beans
- 5 – 6 cloves of chopped garlic
- 2 T. fresh dill
- 2 T. fresh mint
- 1 T. fresh parsley
- 2 t. fresh squeezed lemon (or calamansi – a Filipino citrus)
- 1 t. fresh ground sea salt
- 1/4 t. ground red pepper
- 1/4 t. smoked paprika
- 2 t. olive oil
- Drain the beans saving about 1/4 c. liquid.
- Place all ingredients into a food processor or blender. If you are blending be sure to chop all ingredients first.
- Puree until all ingredients are finely chopped.
- Garnish with fresh dill or parsley and serve.
Note: I use calamansi for my dip which is a Filipino citrus that reminds me of a cross between an orange and a lime. If you don’t have calamansi available at your local Asian market use any combination of lemon, lime, or other citrus including oranges.
Serve with pretzels, carrots, or pita chips!