White Bean & Rosemary Dip
Recipes · Snack · Recipe, Typed Supps
Hummus made from what is actually in the cupboard, and lighter than the chickpea version.
Allergens and patterns
None of the fourteen major allergens. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 1 tin, drained (400g) Cannellini Beans — Softer than chickpeas, so they blend smooth without any of the peeling or long soaking.
- 1 sprig, chopped fine (3g) Rosemary — Warmed in the oil first, which draws the flavour out and takes the harshness off.
- 1 clove (6g) Garlic — Softened in the same warm oil rather than used raw, which suits the mildness of the beans.
- 1, juiced (25g) Lemon — White beans are very mild and this is most of the flavour.
- 2 tbsp (35g) Olive Oil — Some blended in for texture, the rest poured over.
Nutrition per serving
- Calories: 210 kcal
- Protein: 7.7g
- Carbohydrate: 23.3g
- of which sugars: 0.3g
- Fat: 9.3g
- of which saturated: 1.5g
- Fibre: 8.3g
- Sodium: 8.7mg
Method
- Warm the oil gently with the rosemary and sliced garlic for three minutes, then take it off the heat.
- Blend the beans with most of the infused oil, the lemon juice and salt until smooth.
- Loosen with water if it is stiff, and pour the rest of the oil over the top.
Nutrients it supplies
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