Smashed cannellini bean crostini
Serves 4
Easy
Prep:
Cook:
Add a little more oil to this smashed cannellini bean dip, if you prefer – the more you add, the silkier it becomes
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- 4 tbsp olive oilplus extra for drizzling (optional)
- 12 sage leaves(optional)
- 1 onionfinely chopped
- 1 garlic clovefinely chopped
- 1⁄2 tsp cracked black pepper
- 400g can cannellini beansdrained and rinsed
- 1⁄2 lemonjuiced
- 12 crostinior breadsticks, to serve (see tip, below)
Nutrition: Per serving
- kcal174
- fat12g
- saturates2g
- carbs11g
- sugars3g
- fibre5g
- protein5g
- salt0.06g
Method
step 1
Heat half the oil in a shallow saucepan over a low-medium heat and scatter in the sage leaves, if using. Fry for 2 mins until crisp, lift onto a plate using a slotted spoon. Tip the onion into the pan and cook for 3 mins until soft, then add the garlic and cook for 1 min more. Sprinkle in the pepper and toast for 1 min, then stir in the beans. Turn off the heat. Stir in the lemon juice.
step 2
Season the mixture with salt, then tip into a food processor or mini chopper with the remaining oil. Blitz everything together to your desired consistency – it can be a smooth or a rough paste. Will keep covered in the fridge for two days. Bring to room temperature 1 hour before serving.
step 3
Serve the dip as is with crostini or breadsticks, or drizzle with a little extra olive oil and top with the crispy sage leaves, if using.
