White bean dip recipe
Gluten-free, egg-free, nut-free, lactose-free
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 2 x 400g cans cannellini beans
- 3/4 cup chicken stock
- 2 tablespoons lemon juice
Heat the oil in a saucepan over medium heat. Add garlic and sauté for a minute. Add beans and stock and simmer for 10 minutes.
Use a stab mixer or blender to puree the mixture. Stir in lemon juice.
Cool and serve as a dip with crackers or bread sticks.
- My son only likes hummus dip (no bits), so I make this white bean puree for something different. A great source of protein.
- Add more stock and you have a lovely soup. The puree can also be spread on bread and grilled for a tasty entree.