Mint et Cannellini Bean Dip
Ingredients
- 6 oz dried cannellini beans
- 1 small garlic clove crushed
- 1 bunch spring onions scallions, roughly chopped
- handful of mint leaves
- 2 tbsp tahini sesame seed paste
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- lemon juice
- salt and pepper
- sprigs of mint to garnish
to serve
- fresh vegetable crudites such as cauliflower florets, carrots, cucumber,
- radishes and bell peppers
Instructions
- Soak the cannellini beans overnight in plenty of cold water.
- Rinse and drain the beans, put them into a large saucepan and cover them with cold water. Bring to the boil and boil rapidly for 10 minutes. Reduce the heat, cover and simmer until tender.
- Drain the beans and transfer them to a bowl or food processor. Add the
- garlic, spring onions (scallions), mint, tahini (sesame seed paste) and olive oil.
- Process the mixture for about 15 seconds or mash well by hand, until smooth.
- Transfer the mixture to a bowl, stir in the cumin, coriander and lemon juice
- and season to taste with salt and pepper. Mix thoroughly, cover and leave in a cool place for 30 minutes to allow the flavours to develop fully.
- Spoon the dip into serving bowls, garnish with sprigs of fresh mint and surround with vegetable crudites. Serve at room temperature.
Calories: 169 kcal
Carbohydrates: 19 g
Protein: 8 g
Fat: 8g
Saturated Fat: 1 g
Sodium: 7 mg
Potassium: 550 mg
Fiber: 5 g
Sugar: 1 g
Vitamin A: 28 IU
Vitamin C: 1 mg
Calcium: 83 mg
Iron: 4 mg