#loveyourleftovers and pack this delicious dip into your picnic or lunch! We love reducing wastage all round, so re-use your pottles too, by storing this dip in any leftover containers from your delivery.
½ can cannellini beans, drained and rinsed
1 clove garlic, chopped
Zest of ½ lemon
1 tablespoon lemon juice
2 teaspoons olive oil
¼ teaspoon salt
½ teaspoon freshly ground black pepper
1. Add all ingredients to a food processor and blend for 2–3 minutes, until combined and of a creamy consistency. If you don’t have a food processor, add to a medium bowl and use a stick mixer or potato masher to break up beans and combine mixture.
2. Transfer to an airtight container and chill in fridge for at least an hour before serving.
To serve, enjoy with your favourite veggie sticks such as carrot, celery, cucumber or capsicum.
Nutritional Info (per serve)
Energy (kJ): 473
Energy (Cal): 113
Carbohydrate (g): 11.4
Protein (g): 4.4
Fat (g): 4.8
Saturated Fat (g): 0.8
Sugars (g): 0.4
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