This dip is made with the Mediterranean flavours of garlic, olive oil, parsley, celery and lemon. Easy to prepare in a food processor and a nice change from hummus. It is made with canned cannellini beans instead of chick peas/garbanzo beans. Serve with a drizzle of your best olive oil and more fresh lemon or makes a great spread on sandwiches.
You will need:
- 1 small can cannellini beans (28 oz)
- 1/2 cup olive oil
- 6 cloves garlic
- 1/2 tsp sea salt
- 1/2 tsp fresh cracked pepper
- big handful of fresh Italian/flat parsley (I don’t even know why they sell curly parsley!)
- handful of tender light coloured celery leaves
- 1 tbsp balsamic vinegar
- 1/2 lemon juiced & 1/2 to squeeze on top
Step 1: rinse cannellini beans and place in food processor.
Step 2: take olive oil and 4 of the 6 cloves garlic and heat on medium/low heat for 5 minutes. This will infuse the oil and soften the garlic. Do not burn. Set aside.
Step 3: place salt, pepper, parsley, celery leaves in food processor along with beans and pulse 10 seconds. Add garlic oil and remaining 2 cloves of raw garlic along with vinegar and 1/2 lemon juiced. Pulse 15-20 seconds or until smooth. You may need to scrape bowl with a spatula once.
Serve with a good drizzle of your best olive oil and the additional half lemon. Serve with chips, flat bread or crackers. This makes a great spread for sandwiches too!