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Smashed cannellini bean crostini in a small bowl

Smashed cannellini bean crostini

A star rating of 5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Add a little more oil to this smashed cannellini bean dip, if you prefer – the more you add, the silkier it becomes

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal174
fat12g
saturates2g
carbs11g
sugars3g
fibre5g
protein5g
salt0.06g
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Ingredients

  • 4 tbsp olive oil, plus extra for drizzling (optional)
  • 12 sage leaves (optional)
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1⁄2 tsp cracked black pepper
  • 400g can cannellini beans, drained and rinsed
  • 1⁄2 lemon, juiced
  • 12 crostini or breadsticks, to serve (see tip, below)

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.

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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A star rating of 5 out of 5.2 ratings
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