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Whitebean and Roasted Nut Dip


  • 300g can cannellini beans, rinsed and drained
  • 3 teaspoons chopped rosemary
  • cracked black pepper
  • 1 tablespoon finely grated parmesan
  • 40g chopped almonds, roasted
  • 40g chopped Brazil nuts, roasted
  • 40g chopped macadamias, roasted
  • 1 small clove garlic, crushed
  • 2 tablespoons olive oil
  • ⅔ cup water
  • pinch of smokey paprika, to serve
  • vegetable sticks, to serve

Place all the ingredients except the paprika in a food processor or blender and blend until smooth. Top with pinch of paprika and serve.

Note – this dip can be kept in the fridge for 3-4 days.

Makes 2 ½ cups.


Serves 12 – 10g nuts per serve


NUTRIENTS per serve

Energy 465kJ, Protein 3g, Fat <1g (Saturated fat <1g), Carbohydrate 21g, Sugars 8g, Fibre 5g, Sodium 330mg


Note:

Vegetable sticks are not included in the nutritional analysis


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