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White bean dip

White bean dip great of crudites, sandwiches, or as a side dish for lamb cutlets.
Author: Amanda Lawson

Ingredients

  • 1 400g tin white beans drained and rinsed
  • 1/4 cup olive oil
  • 1 tbsp tahini
  • 1 lemon zest and juice
  • 4 tinned anchovies (or 1 tsp flaked sea salt)
  • 2 garlic cloves   peeled and chopped (start with 1)
  • a pinch of sea salt and freshly ground pepper, to taste

Instructions

  • Blend all the ingredients together with a hand-held blender or in a food processor.
  • Check the taste: add more garlic, salt or lemon juice if you think it needs it.
  • If the dip is too thick for your liking, drizzle in a little more olive oil.
  • Store in a jar in the fridge for up to a week.
  • Serving suggestions: as a dip with chopped vegetables, in a sandwich with rocket and tomatoes, or smeared on a plate will grilled lamb cutlets on top.