5 ounces fresh green beans or frozen small whole green beans
1/2 cup reduced-fat firm or extra-firm silken tofu
3 tablespoons lemon juice
2 cloves garlic, crushed
1/2 teaspoon ground cumin
1/4 cup chunky no-sugar-added tomato salsa
1. Cook the green beans and lima beans in enough water to cover for about 5 minutes or just until tender but not mushy. Drain well, transfer to a food processor, and blend until smooth.
2. Add the tofu, lemon juice, garlic, salt, and cumin and blend until smooth. Add the salsa and pulse briefly to mix. Scoop into a covered bowl and refrigerate.