Cannellini Bean Dip

Serves 2 cups



• 1 can cannellini beans, drained and rinsed

• 1 medium cloves garlic, peeled

• 2 tsp freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest from 1 lemon

• 1/4 cup olive oil

• 2 tsp finely minced fresh rosemary

• Salt and pepper, to taste.



• Place beans, garlic, and lemon juice in food processor and roughly chop.


• With motor running slowly add ¼ cup olive oil through feed tube or hole. Process until mixture is smooth and creamy.


• Transfer bean mixture to bowl. Stir in rosemary and lemon zest. Season with salt and pepper to taste.


• Serve immediately or store in an airtight container in the fridge for up to 3 days.


• Serve with multigrain rice crackers, vegetable crudités or if really hungry, spread on a piece of toast.


Recipe from The Balanced Body Australia.