A creamy dip made from cannellini beans that's perfect for dunking pitta breads and carrots. Your kids will love this aromatic snack that's packed with garlic and lemon.
- In a small food processor, whizz the beans, crushed garlic, olive oil, lemon zest and 1 tbsp lemon juice until smooth.
- Season to taste. Pulse the basil to combine.
- Serve with toasted pitta strips for dunking, if you like.
Tip: To make healthy "chips” to go with this dip, cut 2 wholemeal pitta breads horizontally into two thin pieces. Then cut into wedges. Brush with a little olive oil, place on a baking sheet and cook for 10-12 minutes in a preheated gas 5, 190°C, fan 170°C oven, until crisp.
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