White bean and rosemary hummus with crudites
A smooth, garlicky dip made from cannellini beans and rosemary. Serve with raw vegetables for a snack that fills you up.
- Time10 min
- LevelEasy
- Costabout £0.65 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the beans, tahini, garlic, lemon juice and 2 tbsp of the oil in a food processor.
- 2
Blend for 2 minutes, scraping down the sides, until completely smooth. Add cold water a spoonful at a time if it feels stiff.
- 3
Stir through most of the rosemary and season with pepper.
- 4
Spoon into a bowl and make a swirl in the top with a spoon.
- 5
Drizzle with the last oil and dust with paprika and the rest of the rosemary.
- 6
Serve with the carrot, cucumber and pepper.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.