Cannellini Dip with Crudit.s
SERVES 8
READY IN 5 MINS
- 400g can cannellini beans, rinsed
- and drained
- 1 garlic clove
- 10g fresh basil leaves
- 1 tsp tamari
- 1 tbsp freshly grated ginger
- 1 tsp salt
- juice of 1 lime
- 5 tbsp olive oil
FOR THE CRUDITÉS:
- 1 cucumber, cut into batons
- 2 carrots, cut into batons
- 1 fennel bulb, sliced
- 100g cherry tomatoes, halved
- 100g radishes, halved
- Put the cannellini beans in a food processor with the garlic, basil, tamari, ginger, salt and lime juice. Process until smooth, while slowly pouring in the olive oil a little at a time. Serve with the chopped crudités. The bean dip will last for up to a week in the fridge.
Per serving: 133 cals. 9.1g fat
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