Sometimes you just gotta dip! Bean-based dips used to sound a little odd to me but really are delicious and are far healthier than anything mayo-based, and importantly, on the whole much friendlier. Many people veer towards hummus, but the sesame makes it unsuitable for some (including us) so we needed a good basic alternative. This tangy bean dip is a great option – it whizzes up in seconds and the tang of vinegar works wonderfully with my homemade ritz crackers. I would advise to add a little balsamic at a time as varieties differ so much and you definitely want the right level of acidity for you. Very easy to keep dipping into this one.
Balsamic Bean Dip (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
- 1 tin white beans, I used haricots but cannellini would be good
- 2 tbsp extra virgin olive oil
- 1-2 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp garlic powder, or 1/2 clove garlic, crushed
– Whizz together all the ingredients in a food processor, except the balsamic – Add half the balsamic, taste and add more or not depending on taste – Pour into a bowl and drizzle over a little extra oil and balsamic and (if desired) scatter over a few basil leaves