Friday, 22 February 2013

Lemon Garlic Bean Dip

This dip is made with the Mediterranean flavours of garlic, olive oil, parsley, celery and lemon. Easy to prepare in a food processor and a nice change from hummus. It is made with canned cannellini beans instead of chick peas/garbanzo beans. Serve with a drizzle of your best olive oil and more fresh lemon or makes a great spread on sandwiches.

You will need:

  • 1  small can cannellini beans (28 oz)
  • 1/2 cup olive oil
  • 6 cloves garlic
  • 1/2 tsp sea salt
  • 1/2 tsp fresh cracked pepper
  • big handful of fresh Italian/flat parsley (I don't even know why they sell curly parsley!)
  • handful of tender light coloured celery leaves
  • 1 tbsp balsamic vinegar
  • 1/2 lemon juiced and 1/2 to squeeze on top 

Step 1: rinse cannellini beans and place in food processor.

Step 2: take olive oil and 4 of the 6 cloves garlic and heat on medium/low heat for 5 minutes. This will infuse the oil and soften the garlic. Do not burn. Set aside.

Step 3: place salt, pepper, parsley, celery leaves in food processor along with beans and pulse 10 seconds. Add garlic oil and remaining 2 cloves of  raw garlic along with vinegar and 1/2 lemon juiced. Pulse 15-20 seconds or until smooth. You may need to scrape bowl with a spatula once.

Serve with a good drizzle of your best olive oil and the additional half lemon. Serve with chips, flat bread or crackers. This makes a great spread for sandwiches too!

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