Cannellini Bean Dip

Sauté garlic and rosemary in oil then blend with cannellini beans and seasonings until smooth. Serve with toasted bread.

Cook Time

5 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

1
dash

Tabasco Sauce

5
ml

White Wine Vinegar

GrainsCereals

1
unit

Ciabatta

toasted, to serve

LegumesPulses

250
g

Cannellini Beans

tinned, rinsed and drained

NutsSeeds

1
clove

Garlic

finely chopped

1
tsp

Rosemary

freshly and finely chopped

1
unit

Salt

to taste

1
unit

Black Pepper

freshly ground and to taste

OilsFats

30
ml

Olive Oil

2.5
ml

Sesame Oil

Steps

Heat the olive oil in a pan and sauté the garlic and rosemary for 2 minutes.
Add the oil mixture, beans, salt, pepper, sesame oil, Tabasco, and vinegar to a food processor.
Blend the mixture into a smooth paste while adding extra olive oil if needed.
Transfer the dip to a bowl and serve with toasted ciabatta slices.