Navy beans and courgette dip

It’s been so green on my blog recently. I presented few recipes for dips and other spreads. However, I just couldn’t forbear myself from showing you this recipe for a new and a bit different dip. Different, because one of it’s main ingredients is raw courgette and also balsamic vinegar. Oh, I could fell in love with balsamic vinegar :).

But please, don’t think that I encourage you to eat sandwich for each breakfast. Of course, you can use this dip as a bread spread, but not only for that. Try it for lunch, for example with oat cake and  some delicious spring salad. Believe me, there are hundreds options for this dip.

Ingredients:

  • 1 1/2 cup cooked navy beans or 1 can navy beans
  • 1/2 small courgette
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • few fresh basil leaves
  • 2 garlic cloves
  • salt and pepper

Wash the courgette and cut it into small cubes. Put all the ingredients in a tall container and mix everything using a blender until you get a smooth dip.

You can put on top some fresh sprouts or basil leaves.

Maybe you have some other ideas how you could use this dip?
:)

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