This is so so easy and the result is rich, creamy, fragrant gorgeous dip. It’s perfect for a kids snack with vegetable sticks or at a party or BBQ.
1 x 400 gram can of Cannellini beans, washed well and drained
1 tablespoon of finely chopped fresh rosemary leaves
1 tablespoon of fresh lemon juice
2 tablespoons of olive oil (I use a cold pressed olive oil)
½ teaspoon of salt
2 cloves of roasted garlic
1 extra tablespoon of chopped fresh rosemary leaves
Blend all the ingredients except for the extra tablespoon of rosemary leaves.
Once the ingredients are all well blended and smooth, stir the extra rosemary through the mixture and serve.
If you wish you can pour a little extra olive oil over the top when you serve it.
Serves: Makes about 1 cup of dip
Time: Seriously takes about 5 minutes
Freeze: I wouldn’t
Note: I made this using raw garlic and the garlic was too sharp on your tongue. I just popped a bulb of garlic in the oven on a low to medium temperature – about 150c with oil and cooked it until it was soft and well coloured. I then added 2 cloves to this and the result was so much better. Roasting the garlic takes that raw harshness away and you end up with a lovely sweet result.