Recipe ~ Cannellini Bean Dip

SONY DSCFor the first recipe of 2016 – Cannellini Bean Dip. This makes a great alternative to hummus and is a perfect light lunch or snack. It works well with celery sticks, carrots, peppers, pita bread, crackers…

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Cannellini Bean Dip Ingredients
SONY DSC
Cannellini Bean Dip Ingredients

Ingredients

  • 1 x 250g tin cannellini beans (drained)
  • 1-2 cloves garlic
  • 1 tablespoon (approx) fresh parsley
  • Juice of 1 lemon
  • 3-4 tablespoons (approx) of olive oil 
  • 1 teaspoon rosemary salt flakes (alternatively you could add 1 teaspoon fresh rosemary and a pinch of sea salt
  • Black pepper

 

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Cannellini Bean Dip & Celery

Method

I used my mini chopper to make this, a blender, food processor or simply mashing well will also work here.

Add the beans, garlic, parsley and lemon juice to the bowl and chop/blend/mash. Add the olive oil and the rosemary salt and a grind of black pepper. Mix again and taste for seasoning, add more if required.

I don’t like this to be too smooth as I prefer it to have some bite but mix to your preferred consistency.

When serving, a squeeze of lemon juice and pinch of rosemary or sea salt on top.

Cannellini Bean Dip & Celery
Cannellini Bean Dip & Celery
Cannellini Bean Dip & Celery
Cannellini Bean Dip & Celery
Cannellini Bean Dip & Celery
Cannellini Bean Dip & Celery

One Comment

  1. Jim Smaul says:

    Sounds delicious….

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