White bean dip with chimichurri
TM6 TM5 TM31

White bean dip with chimichurri

4.5 (17 rating)

Ingredients

Chimichurri

  • 60 g red wine vinegar
  • 160 g extra virgin olive oil
  • 1 tsp salt
  • 1 - 2 garlic cloves
  • 180 g red onion, cut into quarters
  • 1 jalapeño chilli, trimmed and cut into halves
  • 2 - 3 bunches fresh coriander, stalks and leaves (approx. 80 g)
  • 2 sprigs fresh flat-leaf parsley, stalks and leaves
  • 2 tbsp fresh oregano

White bean dip

  • 1 garlic clove
  • 1 tbsp extra virgin olive oil
  • 800 g canned cannellini beans, rinsed and drained (approx. 440 g after draining)
  • 1 ½ tbsp lemon juice
  • 1 tbsp tahini
  • 1 - 2 tsp salt, to taste
  • paprika, to serve (optional)

Nutrition
per 1 portion
Calories
193.8 kJ / 46.1 kcal
Protein
1.8 g
Carbohydrates
3.1 g
Fat
2.5 g
Saturated Fat
0.4 g
Fibre
1.8 g
Sodium
321.9 mg

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