This bean dip is delicious, it is also vegan, gluten free, dairy free, sugar free, egg free and nut free. Can you see where I am going? It is a great dip to serve up at a mixed gathering. AND.....It is lunch box friendly.
Mr 7 and Mr 4 have been back at school for a week, don't even get me started on how my babies are in Year 3 and Kindy!!!! They have loved the first week back. I have missed them so much. The house hasn't felt quiet as my parents are still over, but come Wednesday the house will feel very empty. But they love it, and are excited and happy to go to school, so I am happy too.
Mr 4 has recently discovered a love of capsicums (which he calls cactuses!) so he has had a small bag of sliced capsicums in his lunch box this week.
He started with red, but when he discovered woolies sold yellow and orange capsicums he wanted them too. I tried to keep him on red as they have been down at $4.98 a kg rather than $14.98 for the yellow ones!!! But my Dad told me I was being stingy and I should buy the boy yellows ones! So he has enjoyed yellow in the lunch box this week!
This white bean dip is wonderful served with crisp capsicum strips, carrot batons or your favourite cracker. I love it with celery sticks but I am the only person in my house to eat celery, so go there, if you love celery too, but be aware it doesn't have the family approval rating 😉 .
The spice level is up to you. The chilli I put in the recipe gives this flavour but not heat. I tend to sprinkle extra onto my portion, but for the children this is perfect.
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- 1 can cannelloni beans
- 1 garlic clove
- 2 tbsp olive oil
- ½ tsp salt
- 1 tbsp water
- 1 tsp lemon juice
- ½ tsp chilli flakes (more to taste)
- Drain the beans and give them a quick rinse.
- Put the beans, garlic, oil, salt, water, lemon juice and chilli flakes in a small processor and blend until smooth.
- Check the seasoning, adding more salt if needed. This greatly depends on the brand of beans you use.
- Add up to a tablespoon more oil to ensure you have your favourite dipping consistency.
- Spoon the dip into a bowl and refrigerate for at least an hour to allow the flavours to develop.
- Serve with vegetable batons or your favourite crackers. Or big wedges of bread...Yum.