Ingredients
¼ cup Virgin olive oil
3 heaped teaspoons of fresh finely chopped garlic
1 tbsp. fresh finely chopped thyme
1 tbsp. fresh finely chopped rosemary
1 tbsp. fresh finely chopped mint
2 cans drained and rinsed cannellini beans (white kidney beans)
2 tbsp. white wine vinegar
salt and pepper, to taste
Pine nuts for decoration/toppings
Method:
Heat oil in a pan. Add garlic, thyme, rosemary and mint.
Sauté until garlic is fragrant and begins to soften.
Add all except the pine nuts to food processor.
Blend on high until dip is smooth and creamy.
I added extra oil and some boiled hot water to the mix, as my blender could not mix it as it was too dry.
Taste to adjust salt and pepper if needed.
Pour dip into a bowl, drizzle with some extra fresh mixed herbs
Drizzle with ½ tsp oil.
Cover and place in the fridge.

Decorate just before serving with some pine nuts.
Credit: thissavoryvegan
Slightly modified, Prepared, tried and tested by: Esme Slabs
Served with fresh Es’s Cape Seed Bread
Prepared, tried and tested by: Esme Slabs
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