White bean dip
( MAKES 1 cup )

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
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:
https://www.eatwell.co.nz/recipe/18253/White-bean-dip/?utm_source=nzherald.co.nz&utm_medium=referral&utm_campaign=nzhbox
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