Tuesday 05 June 2012
This fast and healthy bean dip is the perfect protein packed snack that you can make ahead of time. Just keep a container stored in the fridge and have some with fresh cut vegetables or crackers when you get that hunger pang.
1/4 cup plus 2 tbsp. extra virgin olive oil
3 garlic cloves, very finely chopped
1 teaspoon finely chopped sage
1/2 teaspoon finely chopped rosemary
2 cups cooked cannellini beans (white)
2 tbsp. purified water
½ tsp. sea salt
½ tsp. cayenne pepper (optional)
Add all ingredients (except 2 tbsp. extra virgin olive oil) to a food processor (or blender) and process until smooth. Transfer the dip to a small serving bowl, drizzle the remaining 2 tablespoons of olive oil on top, garnish with some leftover herbs and serve with fresh cut vegetables or crackers.
Soak the dried beans over night. Cook them in double the amount of water before starting the recipe. They are ready when tender; canned beans may be used, but fresh cooked beans are favorable. Any white beans can be used in place of the cannellini.