White bean dip

Ingredients

Gluten-free, egg-free, nut-free, lactose-free

• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 2 x 400g cans cannellini beans
• 3/4 cup chicken stock
• 2 tablespoons lemon juice

Method

Heat the oil in a saucepan over medium heat. Add garlic and saut̩ for a minute. Add beans and stock and simmer for 10 minutes.

Use a stab mixer or blender to puree the mixture. Stir in lemon juice.

Cool and serve as a dip with crackers or bread sticks.

Notes:

• My son only likes hummus dip (no bits), so I make this white bean puree for something different. A great source of protein.
• Add more stock and you have a lovely soup. The puree can also be spread on bread and grilled for a tasty entree.

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Serving Suggestions: Serve with bread sticks

Find more:

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• Glazed meatloaf 
• Avocado salsa
• Homemade doner kebabs