Cannelini bean and basil dip

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