White Bean Dip
Preparing batches of dips to keep in the fridge is a great way to encourage healthy snacking. A bean dip is high in protein and will satisfy hunger for longer than a sweet snack.
- In a small saucepan combine the olive oil, rosemary and garlic. Warm the mixture over a low heat for 5 minutes.
- Remove from the heat and set aside for 30 minutes to infuse.
- Pour the oil through a strainer and discard the garlic and rosemary.
- Blend the oil and beans in a food processor. Add 2/3rds of the almonds, 1/2 tsp salt, lemon juice and 2/3rds rosemary oil. Pulse to blend.
- Add the water slowly until a
paste like consistency. Adjust the taste with lemon juice as desired. - Add to a serving dish and sprinkle on the rest of the almonds and drizzle over some cold pressed olive oil.
- Dip in some crudités or turnip crisps (see recipe).
- 60ml olive oil
- 1 tsp. chopped rosemary
- 1 garlic clove
- 340g cooked/425g tinned white beans (cannellini or chickpea for example)
- 70g almonds thinly sliced & lightly toasted
- Rock salt 1 tbsp
- Fresh lemon juice
- 60-180ml hot water
- Grated zest of 1 lemon
