Whipped white bean dip with rosemary
A fluffy, pale dip of cannellini beans and lemon, finished with warm rosemary oil. Good with crunchy vegetables as a starter, a snack or part of a table of nibbles.
- Time
- 10 min
- Serves
- 2
- Kind
- Snacks
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Drain and rinse the cannellini beans. Crush the garlic, then zest the lemon finely and squeeze the juice.
- Put the beans, garlic, lemon juice, 2 tbsp of the olive oil, 3 tbsp of cold water and a good pinch of salt in a food processor or jug blender. Blend for about 2 minutes, scraping down the sides, until completely smooth and fluffy. Add a splash more water if it is stiff.
- Warm the remaining 1 tbsp of olive oil and the dried rosemary in a small pan over a low heat for 1 minute, until fragrant. Keep it from sizzling hard.
- Peel the carrots and cut them and the celery sticks into batons about 8 cm long.
- Spoon the dip into a shallow bowl and press a well into the middle with the back of the spoon. Pour in the rosemary oil, scatter the lemon zest on top and add black pepper.
- Serve with the carrot and celery batons alongside.
Tip Blend for the full time; the longer it goes, the lighter and fluffier the dip gets.
Per portion
| Energy | 340 kcal |
| Protein | 9 g |
| Carbohydrate | 22 g |
| of which sugars | 7 g |
| Fat | 21 g |
| of which saturates | 3 g |
| Fibre | 10 g |
| Salt | 0.37 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cannellini beans1 tin
- garlic1 clove
- lemon1
- olive oil3 tbsp
- dried rosemary1 tsp
- carrot2
- celery stick2
