I did once say that if I had to eat one dip for the rest of my life it would be hummus. Rest assured, that is still the case. However, it is time to expand out of the range and play around with other ingredients to make some tasty, healthy meals for work lunch. I’m a big fan of meal prep and dip provides a perfect means for this as it can be made ahead and stored for a longer period of time in the fridge compared to other products. It also has the element of versatility where you can serve it with crackers, veggie sticks or as part of a salad or as an accompanying spread on sandwich. The options are endless.
To give this dip a bit more body, I decided to add some fresh breadcrumbs. I have kept things simple, as always, but never compromising on flavour. If you want to give it a go, follow the recipe below!
White Bean Dip
What you’re going to need
1 can Cannellini beans, strained well
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/4 cup freshly made breadcrumbs (the staler the bread, the better)
1/2-1 clove garlic (to taste)
salt, to season
3-5 sprigs fresh thyme, stems removed
- In a food processor/pulse blender, add all of the ingredients.
- Blend until a smooth consistency is established. Too easy!