White Bean Curry Dip
Curry lovers, this one’s for you! Smooth, flavorful, and irresistible when spread on warm garlic naan and topped with sliced radishes. Perfect as an appetizer or healthy snack.
Print or Download RecipeIngredients
| Ingredient | Amount |
|---|---|
| Cannellini white beans (drained) | 850 g |
| Garlic | 6 g (1 clove) |
| Curry powder | 3 g |
| Salt | 3 g |
| White pepper | 0.5 g |
| Ground cumin | 0.5 g |
| Sweet paprika | 0.5 g |
| CBD oil | 45 mL |
| Grapeseed or olive oil | 15 mL |
| Fresh lemon juice | 15 mL |
| Fresh parsley (chopped) | 4 g |
| Olive oil (for garnish) | to taste |
Preparation
1. Drain and rinse the beans, then place them in a food processor bowl.
2. Add garlic, curry powder, salt, cumin, paprika, and white pepper. Blend until smooth.
3. In a small jug, whisk together the CBD oil, grapeseed oil, and lemon juice.
4. With the processor running, slowly drizzle the oil mixture in a steady stream. Blend for 1 minute until creamy and smooth.
5. Transfer to a serving bowl, top with parsley and a drizzle of olive oil. Serve with warm garlic naan and sliced radishes.
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