White Bean Thyme Dip
Ingredients
- 1 540 ml can white kidney beans or navy beans drained and rinsed
- 4 tbsp extra virgin olive oil
- 4 tbsp tahini
- 2 tbsp dried thyme or rosemary
- 1 tbsp lemon juice
- 1 clove garlic crushed
- Salt and pepper to taste
Instructions
- In a food processor or blender, add all of the ingredients except for the water. Blend on low speed until a smooth texture is achieved.
- At this point, the dip will be thick and great for spreading. If you prefer a thinner consistency, add 2-3 tbsp of water and process again.
- Store in an airtight container in the fridge until ready to serve or for up to 5 days.
Notes
Nutrition Profile:
1 serving (1 tbsp): 27 kcal, 2.2 g carbohydrates, 1.5 g fat and 1.1 g protein