Butter bean and rosemary dip

Name: Butter bean and rosemary dip
Total time: 10 min
Cuisine: Italian
Ingredients: 2 tins of butter beans, drained and rinsed; 3 tbsp olive oil; 1 lemon, juiced; 1 garlic clove, crushed; 1 tsp fresh rosemary, very finely chopped; 2 tbsp water; 2 carrots, cut into sticks; 1 cucumber, cut into sticks

A creamy, garlicky white bean dip with rosemary and lemon, good with raw veg.

Time10 min
LevelEasy
Costabout £0.27 a head

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

2tins of butter beansdrained and rinsed
3 tbspolive oil
1lemonjuiced
1garlic clovecrushed
1 tspfresh rosemaryvery finely chopped
2 tbspwater
2carrotscut into sticks
1cucumbercut into sticks

Method

1
Put the beans, 2 tablespoons of the oil, lemon juice, garlic and water in a food processor.
2
Blend for 2 minutes, scraping down, until very smooth. Add a splash more water if it is thick.
3
Stir through most of the rosemary and season with black pepper.
4
Spoon into a bowl, drizzle with the remaining oil and scatter over the last of the rosemary.
5
Serve with the carrot and cucumber sticks.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.