Herby white bean dip recipe
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- Serves 4
- 10 mins to cook
- 205 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 860kJ 205.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 0.4g
- Sugars
- 1g
of the Reference intake
Carbohydrate 22.3gProtein 7.5gFibre 6.0g
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- In a small food processor, whizz the beans, crushed garlic, olive oil,lemonzest 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.
- See more Packed lunch ideas
