White Bean and Pistachio Dip

Dips are not photogenic. Trust me on this one. No matter how you try to present it, dip is just... well, blobby. Try as a might to dazzle you with brilliant dippy pictures, it wasn't possible, so I just had to accept it and move on. Looks aside, home made dips are worlds apart from their store-bought counterparts. Not only do they taste sooooo much better, but you are in control of what goes in them. Ever wondered what all that mumbo jumbo is on the ingredients list on the packaging of shop-bought dips? *Emulsifying agents, anti-caking thingos, flavours 622, 621, 397, 488, malto-anti-hydro-whatchamacallits... and all that SUGAR... scary stuff. (* These are made-up, but you get my drift.) Take my advice and make your own. It may not be any prettier than the stuff from the supermarket, but it will taste great and it wont give you nightmares.

White Bean and Pistachio Dip
from Good Chef Bad Chef

1 x 400g of white beans (I used cannellini beans), drained and rinsed
1/2 cup raw, unsalted pistachios, roughly chopped
1/2 cup fresh mint leaves
2 teaspoons finely grated lemon zest
1/3 cup almond milk
1 teaspoon sea salt flakes

extra chopped pistachios and lemon zest from garnish


Puree all ingredients together in a food processor until smooth. Dollop onto a large platter and sprinkle with extra chopped pistachios and lemon zest. Serve with toasted mountain bread as I did, or some crackers, or raw carrot sticks or as a spread on wraps.