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Herby white bean dip recipe
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8 ratings
A creamy dip made from cannellini beans that's perfect for dunking pitta breads and carrots. Your kids will love this aromatic snack that's packed with garlic and lemon. See method
Ingredients
- 1 x 400g can cannellini beans, washed and drained
- 1 garlic clove, crushed
- 2 tbsp extra-virgin olive oil
- ½ lemon, zested and juiced
- small handful basil leaves, chopped
- pitta bread, cut into strips
If you don't have these beans, you can use any tinned bean in water
Each serving contains
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Energy
860kj
205kcal
10%
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Fat
9g
13%
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Saturates
1g
7%
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Sugars
1g
2%
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Salt
0.4g
7%
of the reference intake
Carbohydrate 22.3g
Protein 7.5g
Fibre 6g
Method
- In a small food processor, whizz the beans, crushed garlic, olive oil, lemon zest and 1 tbsp lemon juice until smooth.
- Season to taste. Pulse the basil to combine.
- Serve with toasted pitta strips for dunking, if you like.
Tip: To make healthy "chips” to go with this dip, cut 2 wholemeal pitta breads horizontally into two thin pieces. Then cut into wedges. Brush with a little olive oil, place on a baking sheet and cook for 10-12 minutes in a preheated gas 5, 190°C, fan 170°C oven, until crisp.
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