Cannellini Bean Dip with Kalamata Olives

• 2 cups cooked cannellini beans (see page 110), or 1 15-ounce can, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of sea salt
• 1/2 teaspoon minced garlic
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons water
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon sea salt
• Pinch of cayenne
• 1/4 cup pitted kalamata olives, rinsed
• 1/4 cup chopped fresh basil

1. Combine all of the ingredients in a food processor and process until smooth.
2. Do a FASS check and add a pinch or two of salt if needed to balance out the lemon.
3. Store in an airtight container in the refrigerator for 5 days.
4. (per serving)
5. Calories: 195
6. Total Fat: 8.5g (1.2g saturated, 6.1g monounsaturated)
7. Carbohydrates: 22g
8. Protein: 8g
9. Fiber: 6g
10. Sodium: 715mg

beans, garlic, extravirgin olive oil, water, freshly squeezed lemon juice, salt, cayenne, olives, fresh basil

Taken from www.epicurious.com/recipes/food/views/cannellini-bean-dip-with-kalamata-olives-379247 (may not work)