I really, really do love chickpeas, especially blended up into hummus, but sometimes you want something a little different. White kidney beans, or cannellini beans, blend up smooth and creamy and have minimal bean-like taste. I often add them to vegan soups for a creamy, dairy-like texture plus they add extra fibre and protein.
I decided to make this dip as bring raw veggies and dip for snacks to work often. I find it to be a very quick way to pack a lunch on a busy morning plus it’s very filling and easy for me to pick at through the day when(if) I get a moment. I don’t know about you but on busy days my lunch just sits on my desk meaning it sits at room temperature for at least a few hours which can cause a health issue if the dip includes dairy products. This dip is vegan and full of flavour, fibre and protein. Healthy snacking at work should definitely be a team sport so get your co-workers involved and share your grub. Otherwise you should plan to make and eat this dip asap while watching the last few days of the summer games; the Olympics never tasted so good or guilt-free.
Cannellini Bean and Pimento Dip
- 1 can of cannellini/white kidney beans, rinsed and drained
- 1 small jar of pimentos, 4.5 oz (about 1/2 cup with liquid)
- juice of a small lemon
- 1 clove of garlic
- 6 large green olives, pitted and roughly chopped
- 1 bunch of parsley
- 1 tbs olive oil
- 1 tbs of tahini
- 1 tsp of dried basil
- salt and pepper to taste
In a food processor, mince garlic. Drain and rinse kidney beans and add them to the blender with the remaining ingredients.
Season with dried basil, salt and pepper.
Let the dip sit for at least an hour to let the flavours marry and the beans set up. Serve chilled with fresh cut up veggies, pop-chips and toasted or grilled bread.