Lemon, dill and cannellini bean dip

snacks
Lemon, dill and cannellini bean dip

Ingredients

serves 4
  • 1 400g can cannellini beans, drained and rinsed
  • 1½ tbsp capers
  • 1 garlic clove
  • Juice of 1 lemon
  • Zest of ½ lemon
  • ½ tsp Dijon mustard
  • 1 tbsp extra virgin olive oil
  • ¼ tsp sea salt, to taste
  • Ground black pepper, to taste
  • Small handful dill, chopped
  • 2–3 tbsp water

Directions

Cooking mode
  1. Finely chop ½ tbsp of the capers and set aside.
  2. Add all the remaining ingredients except the water to a food processor. Blend for 30 seconds, scraping down the sides as needed. Add 1 tbsp water at a time and blend until smooth.
  3. Stir in the chopped capers, and an extra squeeze of lemon juice if needed. Transfer to the fridge for at least 30 minutes before serving.
  4. Serve with crunchy vegetables, salad or spread on toasted sourdough or crackers.
Baker Beanie Author

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