Tuscan Bean and Olive Spread Recipe

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Ingredients:

Serving

6 sun-dried tomato halves ( not packed in oil), finely chopped
1/2 cup boiling water
1 can (15 oz) white kidney or cannellini beans, rinsed and drained
2 tbsp water
1 tbsp olive oil
1-1/2 tsp dried basil
1 garlic clove, halved
1/2 tsp dried rosemary, crushed
1/4 tsp pepper
1/8 tsp crushed red pepper flakes
1/4 cup greek olives, chopped
bagel chips

Directions:

In a small bowl, combine tomatoes and boiling water. Let stand for 5 minutes; drain and set aside.
Place the beans, water, oil, basil, garlic, rosemary, pepper and pepper flakes in a food processor; cover and process until blended. Stir in tomatoes. Transfer to a serving bowl; sprinkle with olives.
Serve with bagel chips. Yield: 1-1/2 cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	40.1 Kcal (168 kJ)
Calories from fat	31.96 Kcal
		% Daily Value*
Total Fat	3.55g	5%
Cholesterol	0.19mg	0%
Sodium	92.47mg	4%
Potassium	97.68mg	2%
Total Carbs	2.23g	1%
Sugars	0.77g	3%
Dietary Fiber	0.68g	3%
Protein	0.56g	1%
Vitamin C	1.2mg	2%
Iron	0.5mg	3%
Calcium	20.7mg	2%

Amount Per 100 g
Calories	90.04 Kcal (377 kJ)
Calories from fat	71.75 Kcal
		% Daily Value*
Total Fat	7.97g	5%
Cholesterol	0.42mg	0%
Sodium	207.63mg	4%
Potassium	219.33mg	2%
Total Carbs	5.01g	1%
Sugars	1.73g	3%
Dietary Fiber	1.53g	3%
Protein	1.25g	1%
Vitamin C	2.7mg	2%
Iron	1.1mg	3%
Calcium	46.5mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

1

Points
1

PointsPlus

Good Points

saturated fat free,
cholesterol free

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