Perfect dip to serve with chopped vegetables while entertaining guests
400g cannellini beans
1 onion chopped
2 garlic cloves
2 tsp chopped thyme
6 tbsp olive oil
2 tbsp flat leaf parsley
Fry 1 chopped onion in 2 tbsp olive oil for 3-4 mins. Add 2 tsp chopped thyme, 2 crushed garlic cloves, then cook for 1-2 mins, stirring.
Add 400g can rinsed, drained cannellini beans and 4 tbsp olive oil. Blitz to a rough purée. Fold in 2 tbsp chopped flat-leaf parsley, season, then chill until needed. Serve with toast and vegetable sticks.