Creamy Flageolet-Bean Dip


By chef Jo Lusted

Creamy flageolet-bean dip

2 cups cooked flageolet beans, drained and cooled
3 tbsp each olive oil and lemon juice
1 clove garlic, minced
sea salt and freshly ground pepper, to taste

Add all ingredients to food processor bowl. Purée until smooth; adjust seasoning to taste. Optional: Stir in 2 tbsp fresh herbs, such as flat-leaf parsley or cilantro.


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