Smashed cannellini bean crostini
Add a little more oil to this smashed cannellini bean dip, if you prefer – the more you add, the silkier it becomes
- Serves: 4 persons
- 4tbsp olive oil, plus extra for drizzling (optional)
- 12sage leaves (optional)
- 1onion, finely chopped
- 1garlic clove, finely chopped
- 1⁄2 tsp cracked black pepper
- 400g can cannellini beans, drained and rinsed
- 1⁄2 lemon, juiced
- 12crostini or breadsticks, to serve (see tip, below)
Step 1Heat 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 2Season 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 3Serve 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.