White bean dip with chimichurri

White bean dip with chimichurri

4.6 26 ratings

Prep. 10 min

Total 15 min

18 portions

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Dips & savoury spreads 52 Recipes
Australia and New Zealand

Eat Well 102 Recipes
Australia and New Zealand

You might also like...

Show all

Savoury herb baked ricotta

2 h 40 min

Tuna dip

15 min

Vegan Caesar dressing

5 min

Creamy sun-dried tomato dip

5 min

Arrabbiata sauce

20 min

Whey bread with soft cheese

13 h 15 min

Zingy avocado and lime dip

10 min

Toum

15 min

Yellow curry sauce (Dandelion restaurant)

55 min

Mushroom and white wine cream sauce

30 min

Cashew spread (10-12 months)

5 min

Dairy free béchamel

10 min

Show all