For 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…
- 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
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.