Description
White Bean Dip comprises white beans that have been blitzed together with olive oil, lemon and numerous herbs. Serve with crudités and pita chips.
Ingredients
Units
Scale
- 480g (2 x tins) cannelini, butter beans, navy or white beans, drained and rinsed
- 1 lemon, juice and zest
- 125ml (1/2 cup) extra virgin olive oil
- 2 garlic cloves, peeled
- 10ml (2 tsp) ground cumin
- 12g (1/2 cup) fresh herbs, washed and finely chopped
- salt and pepper, to taste
Instructions
- Place the beans, lemon juice and zest, olive oil, garlic and cumin in a food processor and blend until smooth.
- Add the herbs and give it a quick blitz to incorporate.
- Season to taste then spoon into serving bowls.
- Serve with vegetable crudités and crackers as a snack, starter or side dish. Enjoy!
Notes
- Feel free to play with different types of pulses.
- In this case, I used a combination of parsley, thyme and rosemary. Mint and basil can be thrown in the mix too.
- If you would like to have the dip to have a sloppier consistency, add more splashes of olive oil, until you’re happy with it. Alternatively, use water to go easier on the calories.
- You can make this dip a day in advance. Before serving, bring it to room temperature.
- Storage: this dip lasts for 4 days in the fridge and freezes well.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blend
- Cuisine: American
