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

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
• 400 g can cannellini beans, drained and rinsed
• 1 ⁄2 lemon, juiced
• 12 crostini or breadsticks, to serve (see tip, below)

Steps

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.
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.
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.