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White Bean Garlic Dip

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  • 4 Serves
  • 3 minutes
  • 3 minutes

A creamy, spicy new dip made in under 10 minutes – perfect for an appetizer or just a quick snack.

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Ingredients

4 Serves*
400 g canned cannellini beans, drained and rinsed
1 garlic clove, crushed
1 tbsp plain yoghurt
1 tbsp lemon juice
1  tbsp Community Co extra virgin olive oil
Spicy oil topping:
3 tbsp extra virgin olive oil
1/2 tsp dried chili flakes (optional)
2 small garlic cloves, thinly sliced
1 lemon, zested
1 tbsp parsley, roughly chopped
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. In a food processor, add the beans (reserving 2 tbsp of beans for garnish), garlic, yoghurt, lemon juice and olive oil. Puree till smooth then season to taste.
  2. Combine olive oil, chilli flakes, garlic in a small pan over medium heat. Cook until fragrant 1-2 minutes then stir in the garlic, lemon zest and parsley. Cook for 1 minute and remove from heat and cool. Season to taste.
  3. Spoon the bean puree onto a serving plate, then drizzle the spicy oil topping and top with reserved whole beans for garnish.

Easy Swap

You can use whatever canned beans you have in your pantry for this recipe. Chickpea, borlotti, or black beans will all be equally as delicious.

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