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Pistachio & White Bean Dip

Getting more plant diversity should NOT be more time-consuming or boring! 🌱

Genuinely impressed with this new Sage 3X Bluicer Pro that can blend and juice in one. Top tip for upping your variety and plant goodness: befriend the blender!

Homemade dips are one of my fridge essentials and they’re not just for dipping - use them as spreads, dressings and sauces for salads or veg sides, sandwich fillings… Making a few at the weekend is super handy for snacking during the week too.

This one takes less than 5 mins and packs in the plants and prebiotics, with the pistachios and cannellini beans, and really delivers on flavour.

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Dr Megan Rossi's Pistachio & White Bean Dip recipe
4
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Ingredients

50g pistachios - plus extra to sprinkle on top1 tbsp fresh thyme leaves (stem removed) or 1 tsp dried thyme40g (1 1/4 cups) spinach2 garlic cloves2 tsp ground cumin1/2 can (200g) cannellini beans20ml lemon juice40ml extra virgin olive oilPinch of salt & pepper

Method

Simply add all the ingredients to the blender, starting with the spinach & liquids first and blitz until smooth - or leave with a crunchier texture if you prefer.[This is part of a sponsored partnership with Sage - recipe and all words are my own!]

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