Whitebean and roasted nut dip
Whitebean and roasted nut dip
Ingredients
- 300g can cannellini beans, rinsed and drained
- 3 tsp chopped rosemary
- Cracked black pepper
- 1 tbsp finely grated parmesan
- 40g chopped almonds, roasted
- 40g chopped Brazil nuts, roasted
- 40g chopped macadamias, roasted
- 1 small clove garlic, crushed
- 2 tbsp olive oil
- ⅔ cup water
- Pinch of smoky paprika, to serve
- Vegetable sticks, to serve
Method
- Place all the ingredients except the paprika in a food processor or blender and blend until smooth.
- Top with pinch of paprika and serve.
Tips
This dip can be kept in the fridge for 3-4 days. Nutritional analysis is per serve, excluding vegetable sticks.| Nutrients per serve | |
| Energy | 465 kj |
| Protein | 3 g |
| Fat | 1 g |
| Saturated fat | 1 g |
| Carbohydrate | 21 g |
| Sugars | 8 g |
| Dietary fibre | 5 g |
| Sodium | 330 mg |
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