Name: White bean dip with basil oil
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 4
Ingredients: 1 cup basil leaves; 1 cup extra virgin olive oil; 400 gram can cannellini beans, rinsed; 100 gram fetta, chopped; 1 clove garlic, crushed; 2 tablespoon lemon juice; 2 pieces lebanese bread; extra olive oil, for brushing; 2 teaspoon fennel seeds; 1 teaspoon ground cumin

White bean dip with basil oil

Discover your inner Nigella by making this easy and delicious white bean dip. Cannellini beans are the favourites for this dish, but you can use any white beans you like.

Serves 4

Prep

15M

Cook

14M

Total

29M

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Ingredients

1 cup basil leaves

1 cup extra virgin olive oil

400 gram can cannellini beans, rinsed

100 gram fetta, chopped

1 clove garlic, crushed

2 tablespoon lemon juice

2 pieces lebanese bread

extra olive oil, for brushing

2 teaspoon fennel seeds

1 teaspoon ground cumin

Method

1.Place basil in a large heatproof bowl. Pour boiling water over to cover. Stand for 30 seconds; drain. Refresh under cold water. Process basil and 1/2 cup oil until smooth. Transfer to a bowl; cover surface directly with plastic food wrap.

2.Process beans with fetta, remaining oil, garlic and juice until smooth. Season to taste. Transfer to a serving bowl.

3.Preheat oven to 180°C/160°C fan-forced. Cut bread into triangles. Place on baking trays. Brush with olive oil: sprinkle bread with combined seeds and cumin. Bake for 8-14 minutes or until crisp.

4.Drizzle dip with 1/3 cup basil oil then serve with bread.

Use leftover dip on sandwiches or with grilled lamb, pork or beef sausages. Use leftover oil as dressing on salads and steamed vegies.
Note

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Ingredients

Method

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