Cannelini bean and basil dip
Easy-Peasy Cannelini! Quick and easy to prepare, and a fine change from houmous or pesto! – This marriage of beans, basil, olive-oil and garlic is a tasty and nutritional addition to many dishes. Have with bread, salad, pasta or just on it’s own!
This was well received at Shoreditch’s ‘Bar Kick’ whose kitchen I worked in prior to First Option. There we served it spread thickly on a toasted bagel topped with grilled halloumi and pea shoots.
Cannelini beans (400g tin) – or soaked and boiled if using dried.
- 1 large bunch of fresh basil
- 1 clove of garlic
- Extra virgin olive oil
- a squeeze of lemon or lime juice
- Salt and pepper to taste
Put all the ingredients in a food processor (or use a hand blender) and combine to a smooth paste – a little water or stock may help – simple!
How garlicky or zesty you like it is generally a matter of taste- just adjust amounts accordingly and always try it as you go along!
Check out or kitchen here