Cannellini Dip with Fried Thyme Pitta from our Recipe Calendar

by Penny
Last updated: 02/04/18

As promised we are sharing a recipe from our limited edition recipe calendar each month, as we only had a small print run and it sold out really quickly, so lots of you missed out on getting one! 

This was the March recipe for Cannellini Dip with Fried Thyme Pitta, submitted by Martin Winter who also has a recipe for September, but you will have to wait for that one! Be sure to visit each month to see all the recipes from our calendar.

Cannellini Dip with Fried Thyme Pitta Recipe

If you would like to feature a recipe in next year’s limited-edition recipe calendar then please submit a professional quality, high resolution photo and recipe title, and if it’s suitable, we’ll be asking for your recipe for the 2019 edition. (You can submit as many as you want)! Over to Martin…


For the dip

1 can (approx. 240g) cannellini beans
1 large clove garlic
juice from ½ lemon
2 tbsp rapeseed/olive oil
¼ tsp salt
black pepper
chopped fresh thyme to garnish

For the pitta

4 pitta breads (wholemeal or white)
1 tsp thyme
rapeseed oil for frying


For the dip

Throw all the ingredients into a blender and blend until smooth. Serve in a bowl and sprinkle a little fresh thyme on top as a garnish.

For the pitta

Add a liberal amount of oil to a shallow pan and crank up to a medium-high heat. While waiting for the pan to heat up, slice the pitta into approximately 3cm strips. When the oil is hot, add the thyme to the pan followed by the pitta strips. Turn the pitta almost immediately so the oil gets soaked up into both sides. Continue to fry the pitta until brown on the underneath, then turn and brown the other side – the finished pitta should be crisp and crunchy. Serve warm with the cannellini dip on the side.

(Serves 4)


Please let us know how you get on with the recipe and share photos with the community!

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