White kidney bean dip

White kidney bean dip

Directions: 10 minutes
Servings: 8
Allergens:
Express No-cook Vegetarian

Ingredients

  • 540 ml (1 can) white kidney beans, rinsed and drained
  • 5 ml (1 tsp.) dried rosemary sprigs
  • 60 ml (¼ cup) lemon juice (1 lemon)
  • 30 ml (2 tbsp.) olive oil
  • 1 small tomato
  • Salt and pepper, to taste

Directions

  1. Place all the ingredients in the blender.
  2. Blend until desired consistency is obtained.
  3. Enjoy with raw veggies, toasted pita slices, crackers or as a sandwich spread.