Perfect for a hot evening and take-it-or-leave-it appetite.
|1 can||White beans, 400g (Main)|
|2 Tbsp||Extra virgin olive oil|
|2 cloves||Garlic, crushed|
|½||Lemons, grated zest and juice|
|1 Tbsp||Fresh thyme, + 1 tsp|
|1 serving||Mixed vegetables, baby summer veges, such as snowpeas, beans, carrots, squash, zucchini, radishes, celery, halve the larger ones (Main)|
|1 serving||Lemon wedge, to serve|
|1 serving||Extra virgin olive oil, to serve|
AdvertisementAdvertise with NZME.
- Drain white beans over a bowl to catch cooking liquid. Add beans to small bowl of food processor along with 1 Tbsp of the drained liquid.
- Gently heat oil and garlic in a small pan until garlic fizzes gently. Remove from heat as soon as any garlic begins to colour. Add to processor along with the tablespoon of thyme leaves, lemon zest and juice. Pulse to process to a rough consistency. Taste, and stir in salt if required. Spread on a plate or in a shallow bowl to serve. Pour a little more extra virgin olive oil over the dip and scatter with remaining thyme.
- Place all vegetables in a wide mixing bowl and pour in a dash of extra virgin olive oil, then squeeze in juice from lemon wedge and season lightly with sea salt and pepper. Toss gently to coat vegetables.
- Place dip in the centre of a platter. Arrange vegetables all around and serve immediately.