Cannellini bean dip
SERVES 4
Preparation 5 minutes
Cooking None
400g can of cannellini beans, drained
and rinsed
leaves from 2 sprigs of thyme
2 cloves of garlic, peeled and crushed
juice of 1 lemon
50ml extra-virgin olive oil
Put the beans, thyme, garlic and lemon juice in a blender and whiz until everything is well blended and you have a thick purée. Next, transfer the mixture into a large bowl and, while stirring, add the olive oil in a thin stream making sure it is well incorporated. Serve with crudités, grissini, bruschetta or crostini.
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