Preparing batches of dips to keep in the fridge is a great way to encourage healthy snacking. A bean dip is high in protein and will satisfy hunger for longer than a sweet snack.
60ml olive oil
In a small saucepan combine the olive oil, rosemary and garlic. Warm the mixture over a low heat for 5 minutes. Remove from the heat and set aside for 30 minutes to infuse. Pour the oil through a strainer and discard the garlic and rosemary.
Blend the oil and beans in a food processor. Add 2/3rds of the almonds, 1/2 tsp salt, lemon juice and 2/3rds rosemary oil. Pulse to blend. Add the water slowly until a
Add to a serving dish and sprinkle on the rest of the almonds and drizzle over some cold pressed olive oil. Dip in some crudités or turnip crisps (see recipe).