This Creamy High-Protein Bean Dip is low in calories and it’s simply perfect for your mid-afternoon snack. You can use whatever you like to dip into this delicious Creamy High-Protein Bean Dip; from vegetable sticks to roasted root vegetables, multi-seed crisp flatbreads or our homemade healthy pitta ‘chips’.
It’s really quick and easy to make this creamy dip; all you need is a few cupboard ingredients:
1. Tinned white beans of your choice, I used cannellini
3. Olive Oil
4. Lemon Juice
7. Fresh herbs of your choice, I used dill
All you need to do is simply put all the ingredients in a food processor, and whizz for few minutes, making sure you stop a few times to scrape off the sides so that it blends evenly.
There are approximately 225 calories per portion
1 x 400g tin of cannellini beans drained and rinsed
1 garlic clove, peeled and crushed
1/2 teaspoon of cumin
2 tablespoons of extra virgin olive oil
1/2 teaspoon of salt
1/2 lemon juiced
Small handful of basil or dill chopped up
In a food processor put all the ingredients and whizz until creamy just make sure you stop a few times to scrape off the sides so that it blends evenly. Transfer onto a serving plate, and arrange the dipping sticks around it; from vegetable sticks to flatbreads or anything you like to dip it with!
Tip: To make healthy “chips” to go with this dip, cut 2 wholemeal pitta bread horizontally into two thin pieces. Then cut into wedges. Brush with a little olive oil, place on a baking sheet and cook for 10-12 minutes in a preheated 170°C oven, until crisp.