I had a BBQ to go to recently, and being a busy working mum and all, I didn't have a spare minute to get out to the shops and pick up something yummy to take. So, what to do other than fall back on my ever-forgiving White Bean and Herb Dip recipe which can easily be thrown together with a few basic pantry staples.
This recipe is incredibly flexible. The quantities and ratio of ingredients doesn't really matter. The type of bean, and whether they are canned or cooked dried beans, doesn't really matter. Use whatever herbs you like. Or no herbs at all. Use whatever oil you like. Use more or less oil according to what you like. Puree a little bit or a lot depending on whether you like the dip super smooth or chunky. Season to taste. It is so easy.
The dip is essentially a variation of hummus (or hommous), but my personal preference is to use white beans instead of chickpeas as I prefer the softer texture.
Here is my basic recipe, but as I say, experiment and mix it up according to what you have in the cupboard and herb garden, and your personal taste.
Naturopath, Nutritionist and Herbalist