White bean and garlic dip

    15 min

    This vegan white bean and garlic dip is perfect to serve with vegetable sticks or toasted pitta triangles. Store dip in the fridge for up to 3 days.

    1 person made this

    Serves: 8 

    • 4 tablespoons olive oil, divided
    • 3 cloves garlic, crushed
    • 2 (400g) tins cannellini beans, rinsed and drained
    • 2 tablespoons lemon juice
    • salt and freshly ground black pepper
    • pinch of smoked paprika

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Heat 1 tablespoon oil in a small frying pan over medium heat; add garlic and stir for 1 minute or until fragrant.
    2. Place the beans, lemon juice, 2 tablespoons olive oil and cooked garlic in a food processor. Process until almost smooth, adding a little water if necessary. Season to taste with salt and pepper.
    3. Transfer the dip into a serving bowl; drizzle 1 tablespoon olive oil on top and add a pinch of paprika before serving.

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