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Like hummus? You'll LOVE this rosemary bean dip we've whipped up. It’s delicious, healthy and an easy way to impress anyone you’re having over for Netflix (we won’t even mention chill). Just round up your ingredients and blend until smooth. Snack away on this with wholewheat crackers, chopped veggies or veggie crisps.
If you're looking for a delicious hummus recipe, or some dip ideas for vegan finger food, this is a great one to try!
💚As so many of you downloaded and loved our original veganuary meal plan, we decided to give it an update and rename it the Daily Dozen meal plan. If you haven't already downloaded the meal plan then grab it inside our new platform BOSH+ completely free! -https://www.boshplus.com/offer... 💚
- 1 sprig rosemary
- 400g butter beans (tinned)
- 3 tbsp tahini
- ½ lemon
- 2 tbsp extra virgin olive oil
- 1 small clove garlic
- Sea salt and freshly ground black pepper to taste
- 10 wholewheat crackers (to serve)
- Airtight containers (if you're not eating it right way)
Pick the leaves from the rosemary and roughly chop.
Drain and rinse the butter beans. Zest and juice the lemon. Peel and grate the garlic.
Place all the ingredients, apart from the lemon zest and olive oil, into a blender and blitz until smooth.
Taste the dip and season to perfection with salt and pepper. Spoon the dip into your airtight containers, finish with drizzles of olive oil, sprinkles of lemon zest and a good pinch of pepper.