INGREDIENTS:

1 (15oz) can organic cannellini beans, drained and rinsed (or about 1 ½ cups of cooked beans)
2 bulbs roasted garlic
3 tbsp fresh dill
¼ cup olive oil + more if desired
½ tsp salt
¼ tsp black pepper

METHOD:

Combine dill, beans, roasted garlic,salt and pepper in a food processor and blend until smooth. With the processor running, stream in olive oil and make sure to scrape the sides and bottom a few times. Serve in a bowl garnished with fresh dill and additional drizzles of olive oil.

BENEFITS:

Dill shares the stage with garlic.They both have “bacteriostatic” or bacteria-regulating effects. In addition bacteriostatic properties, dill is a very good source of calcium. Calcium is important for reducing the bone loss that occurs after menopause and in some conditions, such as rheumatoid arthritis. It is also a good source of dietary fibre and a good source of the minerals manganese, iron and magnesium.