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White bean dip
( MAKES 1 cup )

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This bean purée also works as a dip with crackers or crudité. The recipe scales up easily and can be served hot as a healthy side dish with chicken or lamb.

Ingredients

1	400g can white beans
1	Garlic clove, crushed
3 Tbsp	Extra virgin olive oil
½	Lemon, finely grated zest + 1 Tbsp juice
1 pinch	Chilli flakes
1 pinch	Smoked paprika
1 pinch	Salt and freshly ground black pepper

To garnish

20	Edamame beans, cooked, or cooked and peeled broad beans
1 drizzle	Boutique extra virgin olive oil
20	Bruschetta, or crostini bases

Directions

Place beans in a pot with garlic, olive oil, lemon zest, chilli and smoked paprika. Cook over a low heat for 5 minutes, then stir in lemon juice.
Whizz in a food processor, or for a more rustic texture mash with a fork, thinning with a little water if required. Season to taste with salt and pepper.
Store in the fridge for up to a week until needed. To serve, spread onto bruschetta bases, top with broad beans or edamame, if using, and drizzle with olive oil.

More Annabel Langbein party dips:

Turkish beetroot and feta dip

Sunshine carrot dip