Cannellini Dip
Serves
6
Prep Time
15 minutes
Cook Time
0 minutes
Ingredients
1 x 14 oz (400 g) can cannellini beans, drained, rinsed
2 cloves garlic, crushed
2 fl oz (60 ml) tahini
1 tsp smoked paprika
½ lemon, juiced
For the garnish:
2 tbsp grilled mixed peppers
1 tbsp toasted pine nuts
fresh parsley, roughly chopped
2 tbsp grilled mixed peppers
1 tbsp toasted pine nuts
fresh parsley, roughly chopped
Nutrition
(Per Serving)
Calories
151
Fats
7 g
Protein
7 g
Carbs
15 g
Instructions
- Add cannellini beans, garlic, tahini, lemon juice, smoked paprika, and ¾ teaspoon salt to food processor or blender.
- Blend until completely smooth, scraping down sides as needed.
- Transfer to serving bowl.
- Garnish with grilled peppers, toasted pine nuts, and parsley.
- Serve immediately or store in airtight container in refrigerator for 3 to 4 days.