120kcal
7gprotein
10 minprep
0 mincook
4servings
Easy
A creamy, Italian-inspired white bean dip with rosemary and lemon. Vegan, high in protein, and ready in 10 minutes.
vegangluten-freemeal-prepquick
Ingredients
- 2 tins (400g each) cannellini beans, drained
- 2 cloves garlic
- 1 sprig fresh rosemary, leaves only
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and pepper
- Vegetable sticks or wholegrain crackers to serve
Method
- 1
Blend beans, garlic, rosemary, and lemon juice until smooth.
- 2
Add olive oil and blend again.
- 3
Season with salt and pepper.
- 4
Serve with vegetable sticks or crackers.
Tip: Cannellini beans provide around 7g of protein and 6g of fibre per 100g cooked.
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