White bean dip with chimichurri

White bean dip with chimichurri

4.6 24 ratings

Prep. 10min

Total 15min

18 portions

Ingredients

Chimichurri

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

White bean dip

garlic clove
1
extra virgin olive oil
1 tbsp
canned cannellini beans rinsed and drained
2 cans
lemon juice
1 ½ tbsp
tahini
1 tbsp
salt to taste
1 - 2 tsp
paprika to serve (optional)

Difficulty

easy

Nutrition per 1 portion

Calories 175.6 kcal / 734.8 kJ

Protein 5 g

Fat 11.2 g

Carbohydrates 16.3 g

Fibre 5.4 g

Saturated Fat 1.7 g

Sodium 330.1 mg

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Also featured in

Dips & savoury spreads 52 Recipes
Australia and New Zealand

Eat Well 102 Recipes
Australia and New Zealand

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