Smart Endive and Walnut Appetizers

1 can (15 ounces) cannellini beans, rinsed and drained2 cloves garlic2 tablespoons extra virgin olive oil2 tablespoons fresh lemon juice#188; cup torn fresh basil leaves30 Belgian endive leaves#188; cup chopped walnuts, toasted#188; cup chopped red bell pepperPuree beans, garlic, oil and lemon juice in a blender or food processor until smooth. Add basil and pulse on and off until basil is finely chopped. (May be made a couple days ahead and refrigerated until ready to serve.) Spoon equal amounts into endive leaves and top with walnuts and bell pepper. Serves 30.Nutrition values per serving: 30 calories, 1.5 g fat (0 saturated), 3 g carbohydrates, 1 g fiber, 1 g protein, 0 cholesterol, 5mg sodium.California Walnut Commission