This is a dead simple dip recipe that is gluten free, lactose free, low fat and of course vegetarian, and even vegan friendly.

Lawyer has just started a calorie counting weigh-loss diet through our local gym and is on a 1500 calorie a day restriction. This dip, with carrot sticks or celery kills the food cravings.
It has roughly 200 calories for the whole dip.

1 can Cannellini Beans
1 clove of garlic
1 tblspn lemon juice
A few fresh sprigs of your favourite herbs

Wizz the whole lot up in a small food processor or with a stick blender. Small amount of water can be added for a runnier consistency.

Note 1: this works best if you can leave it overnight for the flavours to infuse.

Note 2: experiment with different flavours, herbs, seasonings, etc. Personally I love the aniseed flavour of tarragon, but you can experiment with what you have in the garden, what’s in season or in the supermarket. Chillies and paprika give it a nice kick, and the batch I made last night had oregano, thyme and tabasco sauce in it.

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