Cannellini and Rosemary Dip with Celery
Makes 1 serving

INGREDIENTS
120 g Cannellini beans, tinned and drained (Drained weight.)
A generous tsp (6 g) Olive oil
1 clove, about 3 g Garlic
A sprig, leaves chopped Fresh rosemary
A squeeze Lemon juice
10 g Parmesan
3 sticks, about 120 g Celery
To taste Black pepper

METHOD
1. Warm the oil in a small pan over low heat with the sliced garlic and the rosemary for two minutes, until the garlic just starts to colour. Take it off before it browns.
2. Blend the beans with the warm oil and everything in it, the lemon, the parmesan and a splash of water until smooth.
3. Season with pepper and salt if it needs it. Trim the celery, cut each stick in half and eat.

Contains milk and celery.

RECIPE NOTES
Warming the garlic and rosemary in the oil first takes the raw edge off both. Cold, the garlic dominates everything.
Celery is 10 kcal per 100 g. Three sticks is the crudité that costs nothing worth counting.

Full recipe: https://www.getfuel8.com/recipes/cannellini-rosemary-dip-celery
