Easy Lemon White Bean Dip with Herbs (Allergy-friendly, Vegan)
Tangy garlic and lemon white bean dip free from top allergens
Equipment
- 1 chopping board
- 1 Sharp knife
- 1 citrus zester
- 1 Citrus juicer
- 1 food processor
- measuring spoons
Ingredients
- 420g can (1 1/2 cups) of cooked cannellini (or butter) beans
- 2 Tablespoons extra virgin olive oil
- ½ teaspoon fresh lemon zest
- 3 Tablespoons fresh lemon juice
- 1 glove garlic, finely grated
- 1 Tablespoon fresh dill, chopped
- 1 Tablespoon fresh parsley, chopped
- ¼ teaspoon 1/4 sea salt
- Freshly ground black pepper to taste
- 1-2 Tablespoons water as required for consistency
- Extra dill to garnish
Instructions
- Drain and rinse white beans and place in a food processor bowl.
- Add olive oil, garlic, lemon zest and lemon juice, salt and pepper directly to the food processor bowl with the beans and process until smooth.
- If the mixture feels too thick, add 1 to 2 Tablespoons of warm water and blend again until smooth.
- Once the bean mixture is the desired consistency, add the chopped dill and parsley and use the pulse function on the mixer to combine.
- Scoop the dip into your choice of serving bowl and garnish with extra dill before serving.
Notes
For a more subtle garlic flavour, use roasted garlic instead of fresh. If you prefer less lemon, you can replace one of the Tablespoons of lemon juice with water. Dip will keep stored in an airtight container in the fridge for up to 3 days.