The recipe for this cannellini bean dip is a good one to know; as it is versatile and can be whipped up in minutes. I always keep a few cans of cannellini beans in my pantry just in case a friend drops by. It is very tasty spread on crusty bread and served with a glass of wine.
I sometimes make a half quantity to have for my lunch and enjoy it with other Italian-style ingredients such as rocket, olives, sun-dried tomatoes, marinated artichoke hearts or prosciutto.
A friend of mine makes it often and adds a squeeze of lemon and capers (rinsed first). The dip can also be served hot as a side dish, or mixed into mashed potatoes.
Cannellini bean and rosemary dip
- 2 x 400g cans cannellini beans or other white beans
- 1/4 cup extra-virgin olive oil and extra to drizzle
- 2-3 tsp finely chopped rosemary
- 2 cloves garlic, finely chopped
- sea salt and freshly ground black pepper
Gently heat the olive oil in a small pan with the rosemary and garlic, but don’t allow it to boil. Take off the heat and leave to infuse for a few minutes.
Tip the beans into a strainer and then rinse with boiling water. Keep several beans aside to use for the garnish. Puree the remaining beans in a food processor with the infused olive oil, rosemary and garlic. Add salt and pepper to taste. If the dip it is too thick add more olive oil or a dash of water. For a rustic finish the beans could be simply mashed with a fork. Keep in the fridge until needed.
Serve the dip in a bowl and decorate with the reserved beans and a sprig of rosemary. Trickle a little olive oil over the top and serve spread on crusty bread.