Over the weekend, we hosted an impromptu BBQ - thanks in no small part to the beautiful weather that seems to have arrived to North Texas several weeks early. I need to put together an appetizer quickly with what we had on hand. I ended up making a white-bean humus inspired by a recipe I saw somewhere recently (forgive me, I have forgotten where).
I was pretty nervous about the results, but the dip was a huge success. Here is the recipe:
1 can Canelli beans, drained
1/4 cup low-fat yogurt
1 - 2 tablespoons olive oil
1 clove garlic, chopped
1/2 tsp dried rosemary
1/2 tsp dried crushed red pepper
1/2 tsp paprika
salt and pepper to taste
Food process until smooth and chill for one hour. Serve with crackers, bread, or pita.