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Creamy Lemon Pistachio Cannellini Dip with homemade Naan Breads

Dipping in this summer season with our delicious creamy Lemon Cannellini dip. Adding some crushed pistachio for that extra flavour and crunchy texture to live up your BBQ, sharing starter or just as a delicious snack – The possibilities are endless!

110 mins mins

4 people

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INGREDIENTS

10g of fresh mint leaves
Fresh juice of 1 lemon
1 tbsp of lemon zest
4 cloves of roasted garlic or 1 tsp garlic powder
150g coconut yoghurt
2 tbsp crushed pistachio nuts
Naan Breads
300g flour
2 tsp dry active yeast
1 tsp sea salt
1 tsp of light brown sugar
140g coconut yoghurt
80ml lukewarm water
For the topping:
1 tbsp dairy-free butter
½ tsp finely diced garlic
¼ tsp sea salt

METHOD

1. In a large mixing bowl, combine the flour, yeast, salt and sugar. Slowly pour in the coconut yogurt, olive oil and lukewarm water and switch to using your hands for the mixing once the mix becomes too sticky. Knead on alightly floured surface for about 5 minutes or until you get a smooth dough.

2. Place it back into the bowl and set it aside in a warm place for 90 minutes. During this time your dough should double in size.

3. Cut the dough into 4-6 equal pieces, depending on how large you want your naan to be, and gently press them into shape between your palms until they are about 1cm thick.

4. Heat a non-stick or cast iron pan over medium/high heat and place the naan bread inside. Flip each 1-2 minutes and cook until yournaan is golden on both sides.

5. In the meantime, melt the dairy-free butter in a small saucepan and stir in the diced garlic. Cook on low heat for 4-5 minutes and removefrom the heat before the garlic burns. Stir in the salt and brush the mix onto both sides of your naan breads before serving. Enjoy with our delicious lemon cannellini dip or on their own!

Which of our products do you need for this recipe?

Cannellini Beans
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Mr Organic product
Apple Cider Vinegar
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Mr Organic product
Italian Extra Virgin Olive Oil (1L)
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Italian Extra Virgin Olive Oil (1L)
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