White bean dip with crudités
6
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Unexpected guests? Raid the fridge for some fresh vegies and whip up this quick dip using a handy can of cannellini beans.
Ingredients
Canned cannellini beans, rinsed, drained
1 400g can, (400g)
Garlic
1 clove(s), quartered
Lemon juice
2 tbs
Olive oil
1 tbs
Dukkah
3 tsp
Turkish bread
200 g
Broccoli
1 piece(s), cut into florets
Green string beans
200 g, cut into 5cm lengths
Cauliflower
1 piece(s), cut into florets
Carrot(s)
1 medium, cut into batons
Red capsicum
1 medium, cut into strips
Instructions
1
Place beans, garlic, juice, half the oil and 2 teaspoons dukkah in a food processor. Season with salt and freshly ground black pepper. Process until almost smooth. Transfer to a serving bowl. Drizzle with remaining oil and sprinkle with remaining dukkah.
2
Blanch broccoli, beans and cauliflower in a medium saucepan of boiling water for 2 minutes. Drain and refresh in a large bowl of cold water. Drain.
3
Preheat grill to high. Grill cut side of bread until golden. Cut into fingers. Serve dip with toast fingers, blanched vegetables and raw carrot and capsicum.
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