Lemon Bean Dip

This creamy lemon dip almost has the essence of summer in a bowl. Light and fresh, perfect for sharing on a summer day. A refreshing appetizer that soothes and satisfies the peckish.   

Lemon Bean Dip

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serves 6 to 8 

1 x 540ml can white (navy) beans, drained and rinsed

2 garlic cloves, peeled and crushed

zest from 1 lemon

juice of 1 lemon

3 tablespoons olive oil

1/4 cup fresh parsley, chopped

In a food processor... or a blender, whiz the beans, garlic, lemon zest and juice until smooth. Once smooth, pulse in the olive oil and parsley. 

Scrape into a bowl and drizzle with a bit of olive oil and sprinkle fresh chopped parsley on top. Serve with your favourite crackers.

Will keep in the refrigerator for 3 days.

Hope everyone had a fabulous weekend. - JD