White beans are a way to add protein to a dish, in soups, or a smoothie. Plus, here they are used as a dip for sliced organic vegetables and/or (gluten-free) crackers.
Serves 3-4
1 15-ounce (430 g) can organic cannelloni beans, rinse and drain
3 Tbs. (45 ml) olive oil
2 Tbs. (30 g) chopped dill or 2 tsp. (9 g) dried dill
1 Tbs. + 1 tsp. (20 g) chopped chives or 2 tsp. (18 g) dried chives
1 Tbs. (15 ml) organic lemon juice
1 tsp. (4,5 g) each: garlic and onion powder
2 Tbs. (30 g) roasted tomatoes or sun-dried tomatoes for garnish
1. Place the beans in a food processor with all the other ingredients except for the tomatoes and 1 tsp. (4,5 g) chopped chives.
2. Process until it is a smooth texture.
3. Scoop into a bowl.
4. Garnish with tomatoes in the center and sprinkle chopped chives over the dip.
5. Dip lasts 4 days in the refrigerator.
Cannelloni bean plant
