An Italian twist on hummus, this white bean dip is great with raw veggies or pita crisps.
1 540-mL can white kidney beans, drained and rinsed
1 tbsp lemon juice
1 garlic clove
1 tbsp olive oil
1/2 tsp dried oregano, crumbled
1/2 tsp salt
1/4 tsp black pepper
1 tbsp finely chopped parsley
In a blender or food processor, combine the beans, lemon juice, garlic, olive oil, oregano, salt and pepper. Blend until very smooth. Transfer to a bowl and sprinkle with the chopped parsley.
Serve with Italian bread sticks, veggie dippers or pita crisps.
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