Dietary Information
Ingredients
- Tin white cannellini beans, drained - 420 g
- Clove garlic - 1
- Lemon zest - 2 tsp
- Olive oil - 2 Tbsp
- Lemon juice - 2 Tbsp
- Cooked beetroot (tinned or fresh) - 100 g
- Feta, crumbled, plus a little for garnish - 80 g
- Thyme leaves - 1 tsp
- Salt, to taste
- Pepper, to taste
Method
Into a kitchen processor place the beans, garlic, zest, oil, lemon juice and blitz until smooth.
Add the beetroot, feta and thyme to the base dip, blitzing to combine. Season with salt and freshly ground pepper.
Serve with a little crumbled feta and extra thyme leaves.
PER SERVE • Energy 395Kj • Protein 4g • Total Fat 6g • Saturated Fat 2g • Carbohydrates 4g • Sugars 2g • Sodium 247mg
Dietary and nutritional info supplied by NZ Nutrition Foundation
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