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White bean dip with chimichurri

White bean dip with chimichurri
4.6 25 ratings
Prep. 10 min
Total 15 min
18 portions
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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

Sodium 330.1 mg
Protein 5 g
Calories 734.8 kJ / 175.6 kcal
Fat 11.2 g
Fibre 5.4 g
Saturated Fat 1.7 g
Carbohydrates 16.3 g

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