This creamy Tuscan dip and chip combo packs 2 grams of resistant starch into just 225 calories. Try the dip with chopped veggies, too!
- 2 olive oil, plus more for serving
- 4 cloves garlic, sliced
- 2 fresh rosemary leaves, plus more for garnish
- Two 15-ounce cans cannellini beans, drained and rinsed
- 2 lemon juice
- 2 water
- 10 pita chips, for serving
Heat the oil in a small skillet over medium heat and add the garlic and rosemary. Cook until toasted, 1-2 minutes.
Transfer the toasted garlic and beans to a food processor with the lemon juice and water. Purée until smooth. Drizzle with additional oil before serving, if desired, and garnish with rosemary. Serve with pita chips.