Prep 10 mins
Cook 0 mins
From my favorite online newspaper, the New York Daily News. The food columnist suggests serving this dip with an assortment of crudites - celery, carrot, broccoli and cherry tomatoes.
- 4 cloves garlic, peeled and chopped
- 1 (15 1/2 ounce) can white beans, rinsed and drained
- 1 (6 ounce) can albacore tuna in water, drained
- 1⁄2 teaspoon grated fresh lemon zest (zest of 1 small lemon)
- 3 teaspoons freshly squeezed strained lemon juice
- 1 teaspoon fresh thyme leave (from about 8 sprigs)
- 1⁄2 teaspoon fresh rosemary leaf
- 1⁄2 teaspoon coarse salt or 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper, to taste
- 4 teaspoons extra virgin olive oil
- Puree garlic cloves in a food processor.
- Add all other ingredients except the oil and process until combined.
- Add the oil and process until smooth, for a few more seconds.
Really good stuff! Very easy to make and even easier to eat. I made it to recipe and served it with fresh pitas. Yum.
This was really easy to make and even easier to eat...great combo of flavours ... used pita wedges for dipping ... kind of reminded me of a kinder, gentler hummus.
I absolutely loved this! Great flavors from great ingredients. AND it can be made without a food processor! I used my plastic cutting board, wooden spatula and alot of elbow grease, and got it to a wonderful smooth, "dip-like" consistancy. I used just a drizzle of olive oil, as I've been trying cut cut out any extra fat or calories. I thought it was just right! I, used my leftovers on whole weat pitas for lunch.