Creamy Lemon Thyme Dip
Servings: 4
This Creamy Lemon Thyme Dip is especially good because it has a boost from one of natures most protective and nourishing vegetables – cauliflower. This is one delicious, nutritious dip!
Ingredients
- 250 g cauliflower (approx. 2 cups) broken into florets
- 425 g can cannellini beans -drained and rinsed
- 1 clove/s garlic -minced
- 1 tsp fresh thyme leaves -picked off stems
- ½ tsp fresh rosemary leaves -finely chopped
- 1 lemon/s -zest
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil -extra virgin
- Sea salt and freshly ground black pepper -to taste
Instructions
- Preheat the oven to 180℃/350℉.
- 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).
- Place all of the ingredients into a food processor and blend until creamy.
- It can be made ahead and the lovely flavours develop with time.
Thermomix Method:
- Bake your cauliflower as above.
- Mince the garlic, 2 seconds, speed 7 (you may need to scrape the sides and repeat).
- Add the thyme and rosemary and chop, 5 seconds, speed 7 (until finely chopped).
- 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
Store
- Drizzle with olive oil to seal it. Store in in airtight container in the fridge.
- Can also be frozen.