White bean, feta, lemon & herb dip
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.