Garlic & herb white bean dip
- 2tsp rapeseed oil
- 6 cloves garlic, peeled and halved
- 2 sprigs thyme, leaves picked, plus extra to serve
- 1tbsp chopped rosemary
- 400g tin butterbeans in water, drained and rinsed
- 1tbsp cider vinegar
Put the oil in a small pan with the garlic. Cook over a low heat for 5 mins until the garlic starts to sizzle.
Remove the pan from the heat and add the thyme and rosemary. Leave to cool fully.
Add the butterbeans to the pan with the cider vinegar and blend until smooth, adding a little water if the mixture's too thick. Transfer to a bowl and garnish with thyme sprigs to serve.