• 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.

Recipe tip

Homemade crostini
Heat the oven to 180C/160C fan/gas 4. Lay 12 thin slices of ciabatta or baguette on a baking tray, drizzle with 1 tbsp olive oil and bake for 12-15 mins until golden. Rub the crostini lightly with 1 halved garlic clove if you like, then cool and serve. Will keep in an airtight container for up to a day.

Recipe from Good Food magazine, March 2022


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