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Home > Recipes > White bean dip

White bean dip
( MAKES 1 cup )

Annabel Langbein

Publication: Canvas

Canvas

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White bean dip

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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

  1. 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. 
  2. 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.
  3. 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

 

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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