White Bean & Pistachio Dip

White Bean & Pistachio Dip

This is great to whip up in a couple of minutes for a tasty snack or a delicious lunch with some vegetables.

I made it last night with some kale in it as well - it gave it a nice peppery flavour. Another tip is when I am roasting up my garlic I pop a sprig of rosemary in there too - gives a great flavour.

Ingredients:

1 x tin of cooked cannellini beans – drained (get these at the supermarket)
juice of 1 lemon

70 ml good olive oil
3 cloves of roasted garlic
4 tbspn chopped parsley – generous amount
50 gms pistachios
salt and pepper to taste

Put all ingredients into a bowl and wizz up with a bamix or alternatively put into a food processor and mix it all together (a milkshake or smoothie maker will do the trick)

Serve with another slug/swirl of olive oil on top - a sprinkle of dukkah is nice too.

This will take about 5 minutes to make and will keep in the fridge for up to 10 days.