+ Well Nourished ⎮Creamy Lemon Thyme Dip (dairy and gluten free)

Creamy Lemon Thyme Dip

White Bean Dip

So we’re coming into winter here in Australia and it’s a time to optimise immune function and avoid seasonal bugs. Food is always the best medicine and prevention is way better than cure – so it’s certainly a good time for me to share this immune boosting Creamy Lemon Thyme Dip. It’s delicious, creamy texture often appeals to kids, so it’s sure to be popular with the whole family.

Health benefits
This dip is especially good because it has a boost from one of natures most protective and nourishing vegetables – cauliflower. Move over oranges, cauliflower is a rich source of Vitamin C and contains many detoxifying, anti inflammatory, antioxidants to protect the body against disease.

The garlic, thyme and rosemary are all immune boosting herbs and the cannellini beans are a fabulous source of fibre, antioxidants and protein (which is so essential for a healthy immune system).

Ingredients

250g (approx. 2 cups) cauliflower florets
1 can cannellini beans, drained and rinsed
1 small clove garlic, minced
1 teaspoon fresh thyme leaves, picked off stems
½ teaspoon rosemary leaves, finely chopped
Zest one lemon
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
Good pinch or two sea salt, to taste
Black pepper, to taste

Method

  1. Preheat the oven to 180℃/350℉.
  2. Bake the cauliflower until just tender (approx 15 minutes) and allow to cool. You could also steam it if you prefer (I think baking gives it a better flavour though).
  3. Place all of the ingredients into a food processor and blend until creamy.
  4. It can be made ahead and the lovely flavours develop with time.
  5. Store in in airtight container in the fridge.

Thermomix Method:

  1. Bake your cauliflower as above.
  2. Mince the garlic, 2 seconds, speed 7 (you may need to scrape the sides and repeat).
  3. Add the thyme and rosemary and chop, 5 seconds, speed 7 (until finely chopped).
  4. Add the rest of the ingredients and blend 30 seconds, speed 5.

Serve:

  • with a drizzle of olive oil
  • with raw or lightly steamed vegetables
  • with crackers or crusty sourdough (I have an awesome selection of easy to make home made savoury crackers in my ebook ‘The Well Nourished Lunch Box’ – one of them is pictured here)
  • with crispy baked pita or mountain bread

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You can also support my work by purchasing my ebook “Rise and Shine” – more details HERE or “The Well Nourished Lunchbox” – more details HERE.

White Bean Dip

  • Phoebe

    Looks yummy! Any suggestions for replacing the beans or would it be OK without them?

    • Hi Phoebe. It will be a lot less creamy/ dense without the beans – you could sub any other white bean though G x

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