White bean, feta, le­mon & herb dip

Nadia - - FAST & FRESH -

Ready in 20 min­utes | Makes 1 large cup | Serves 3-4 with crudités | GF

You’re prob­a­bly aware that beans are high in fi­bre and good for your di­ges­tive sys­tem – which is one rea­son they can be a tad prob­lem­atic; re­mem­ber that song, “Beans, beans, are good for your heart. The more you eat the more you...”? – but they’re also full of oligosac­cha­rides that feed gut health.

390g can white beans (eg can­nellini), drained and rinsed 3 Tbsp ex­tra vir­gin olive oil, plus ex­tra to serve 2 cloves gar­lic, finely chopped Zest ½ le­mon 1 tsp finely chopped thyme 50g finely crum­bled feta Juice 1 le­mon, plus ex­tra for dress­ing crudités Raw veg­etable crudités, to serve eg radishes, cu­cum­ber, beans, fen­nel, baby car­rots etc Sea salt

1 Drain white beans and place in a blender or food pro­ces­sor.

2 Heat olive oil in a small fry­ing pan and siz­zle gar­lic for 30-60 sec­onds un­til start­ing to brown. Add le­mon zest, let it siz­zle for a few sec­onds then turn off heat. Tip gar­lic and le­mon oil into food pro­ces­sor with beans.

3 Add thyme, feta, le­mon juice and a good pinch of salt. Blend un­til smooth. You may need to stir or scrape down the sides of the pro­ces­sor a few times to make sure every­thing gets blended. Taste and sea­son with a lit­tle more le­mon juice and salt if re­quired.

4 Toss veg­etable crudités with a driz­zle of ex­tra vir­gin olive oil, a squeeze of le­mon and a pinch of sea salt.

5 Serve dip in a bowl, fin­ished with a driz­zle of olive oil and a grind­ing of black pep­per, with crudités on the side.

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