If you love hummus, then this cannellini bean dip is sure to be a favourite too. I prefer to use jarred cannellini beans, as they become beautifully smooth when blended.
The lemon juice cuts through the richness of the dip, which is delicious served with tortilla chips and crudities, but also works well as a topping for toasted ciabatta.
I like to add sliced ripe tomatoes, basil and a drizzle of olive oil to the toasted ciabatta. It's a rather moreish combination!
To make the dip
400g of cannellini beans (jarred if possible)
I garlic clove (peeled and finely grated or crushed)
2 tablespoons of fresh lemon juice
Zest of 1/4 to 1/2 a lemon
2 tablespoons of extra virgin olive oil
Salt to taste
To serve
Toasted ciabatta
Ripe fresh tomatoes
Basil
Extra virgin olive oil
Balsamic (optional)
- Add all of the dip ingredients to a food processor.
- Blend until the smooth (or as smooth as you'd like it!).
- Add a tablespoon of chilled water if you'd like to make it smoother, although this shouldn't be necessary with jarred beans.
- Taste and adjust to taste, adding more lemon juice and salt as required.
- Spread thickly onto toasted ciabatta.
- Top with sliced tomatoes, fresh basil and a drizzle of extra virgin olive oil.
