WHITE BEAN DIP

EDP Norfolk - - Food & Drink -

This makes a lovely change to hum­mus; it’s quick and easy, light and full of flavour. You can change the herb mix and add basil if you pre­fer. Serves 6–8 as a dip with warm fo­cac­cia

In­gre­di­ents

1 tin of but­ter beans 2 medium gar­lic cloves, peeled and minced 2 ta­ble­spoons fresh dill, chopped 2 ta­ble­spoons fresh mint, chopped 1 ta­ble­spoon fresh flat-leaf pars­ley, chopped 1 ta­ble­spoon rape­seed or olive oil 2 tea­spoons fresh le­mon juice 1 tea­spoon salt Gen­er­ous pinch of cayenne Ad­di­tional oil and fresh herbs for gar­nish

Method

1. Pour the tin of but­ter beans in to a saucepan and sim­mer for 3-4 min­utes, strain and cool un­til they are just warm. 2. Put the beans with 60ml of wa­ter into a blender or food pro­ces­sor, and blend with the gar­lic, dill, mint, pars­ley, oil, le­mon juice, salt, and cayenne pow­der. You’ll need to stop the ma­chine a few times and scrape down the sides, but do puree it long enough for it to be com­pletely smooth, which will take sev­eral min­utes. 3. Taste, and ad­just for sea­son­ing, ad­ding more salt or oil if de­sired. If it’s too thick, add a ta­ble­spoon or so of wa­ter or oil. 4. Gar­nish with a gen­er­ous driz­zle of olive oil and a scat­ter­ing of fresh chopped herbs.

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