Lemon and White Bean Dip
We usually make this with pressure-cooked
organic haricot beans - when blended with plenty of olive oil they become
lusciously smooth and creamy. Any other
variety of white bean may be used.
If you are not familiar with using dried beans, look here: Cooking Dried Beans. Canned
beans are also a quick and convenient option.
1 cup haricot beans, soaked over night,
drained, then boiled until soft
3 – 4 T olive oil
1 small lemon
2 cloves garlic, chopped
½ tsp sea salt
Black pepper
Parsley
- Remove zest from the lemon with a hand zester or fine grater and keep aside.
- Squeeze the juice form the lemon into the food processor bowl. Add the beans, olive oil, garlic, sea salt and pepper. Blend well.
- Adjust consistency by adding more olive oil or water. Check seasoning, add salt of pepper if necessary.
- Remove into a bowl and mix in the lemon zest and chopped parsley.
P.S It's easy to make this dip in our favourite blender - The Tribest Personal Blender
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