Try this Arugula Bean Dip recipe, or contribute your own.
- Carbohydrate 26.5407 g
- Cholesterol 0 mg
- Fat 4.8382500021502 g
- Fiber 1.15075003445148 g
- Protein 3.5662 g
- Saturated Fat 0.940477500296899 g
- Serving Size 1 1 Serving (45g)
- Sodium 392.786250000043 mg
- Sugar 25.3899499655485 g
- Trans Fat 0.249180000058228 g
- Calories 165 calories
Step-by-step
- In a food processor, combine arugula, oil, lemon juice, lemon zest, garlic and salt. Process until nearly smooth, using a spatula to wipe down the sides of the bowl.
- Add cannellini beans and pulse until mixture is combined (should still be somewhat chunky in texture). Stir in diced tomato.
- Serve with your favorite crackers (Seen here with Mary's Gone Crackers)
How does blending raw greens with canned legumes hold up in the refrigerator over several days? Pureeing fresh leaves like arugula directly into oil and citrus creates a vibrant emulsion, but raw brassicas contain active enzymes that can alter color and flavor if left unmanaged. Rinsing canned cannellini beans thoroughly removes excess starch and canning liquid, preventing the dip from turning gummy while processing in a food processor.
Storage and Freezing Behavior
Storing this green dip requires airtight containers pressed directly against the surface to limit oxidation. When sealed properly, the mixture keeps in the refrigerator for up to three days. Freezing is generally discouraged because emulsions break down upon thawing, resulting in a watery separation of the olive oil from the pureed beans and greens. If freezing is necessary, omit the fresh tomatoes entirely, as high water content causes mushy cell walls once thawed.
- Over-processing the beans into a completely smooth paste destroys the intended rustic mouthfeel, so pulse the machine carefully until a chunky consistency remains.
- Adding whole diced tomatoes directly into the food processor instead of stirring them in at the end releases excessive liquid and dilutes the salt concentration.
- Failing to scrape down the bowl sides during blending leaves unblitzed pieces of raw garlic that will create harsh, uneven bites throughout the mixture.
