Cannellini beans, pea and mint dip
Healthy and quick to make dips are a great made ahead solution for a savoury snack, a lunch box or a BBQ spread. It takes 5 mins to make and keeps in the fridge for 2-3 days. That classic pea and mint combo is divine on toasted sourdough, or as a side with grilled chicken, salmon or grilled lamb chops.
ingredients
1 tin cannellini beans, drained & rinsed
1 1/2 cup frozen peas, thawed
1 cup spinach leaves
Large handful fresh mint leaves
1 tbsp Olive oil
Salt & Black pepper
method
Prep time: 5mins
Add all the ingredients to a food processor and blend until you reach the desired consistency.
Drizzle with a little extra olive oil, sprinkle black pepper
Enjoy with little crisp bread or toasted sourdough.
the health boost tip
Beans and pulses are a good plant based protein source. They are also a good staple in a healthy diet due to the fibre content.
