Creamy Bean Dip on Cucumber Slices
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canned cannellini beans½ cup(s), drained and rinsed
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cumin seeds⅛ tsp
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cayenne pepper⅛ tsp
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fat free chicken broth1 Tbsp, or vegetable broth
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cucumber(s)½ medium, washed, thinly sliced
Combine beans, cumin and cayenne in a blender container. Blend until puréed, adding broth if necessary. Spread on cucumber slices.
Preparation tip: You can double the bean mixture and store leftovers in the refrigerator for up to 2 days.