Creamy High-Protein Bean Dip

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

 2. Garlic

 3. Olive Oil

 4. Lemon Juice

 5. Salt

 6. Cumin

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.

Serves 2
There are approximately 225 calories per portion

Ingredients:

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

Method:

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!
Enjoy!

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.

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Elena

Chef | Recipe Developer | Vegan Boss at VegeVega

Elena is a passionate chef and a recipe developer.
She develops vegan-friendly recipes and shares helpful vegan guides to help all vegans find the transition process easier.

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