Cannellini Dip Two Ways: Plain & Roasted Pepper
A quick, creamy cannellini bean dip made two ways (plain or with smoky roasted pepper) ready in under 5 minutes and perfect for snacking or sharing.
Equipment
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Ingredients
- 400 g can cannellini beans rinsed and drained
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp fresh lemon juice
- ¼ to ½ tsp lemon zest
- 1 garlic clove grated
- salt & pepper to taste
- water
- 50 g roasted pepper
TOPPINGS (optional)
- fresh basil leaves
- extra-virgin olive oil
Instructions
- Place the cannellini beans, olive oil, lemon juice, lemon zest and garlic in the bowl of a food processor. (Add roasted peppers to the bowl if you are making the roasted pepper dip).400 g can cannellini beans, 1 Tbsp extra-virgin olive oil, 1 Tbsp fresh lemon juice, ¼ to ½ tsp lemon zest, 1 garlic clove, 50 g roasted pepper
- Pulse and whizz until smooth.
IF YOU ARE MAKING THE PLAIN DIP
- Add a little water if needed and season to taste with salt and pepper.water, salt & pepper
- Serve with chopped basil leaves and olive oil on top.fresh basil leaves, extra-virgin olive oil
IF YOU ARE MAKING THE ROASTED PEPPER DIP
- Season to taste with salt and pepper. Serve with olive oil on top.
Nutrition
Serving: 1servingCalories: 72kcalCarbohydrates: 11gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 258mgPotassium: 17mgFiber: 3gSugar: 0.1gVitamin A: 44IUVitamin C: 5mgCalcium: 45mgIron: 2mg