The App: White Bean Firecracker Dip
When Andrea Buckett tells us to make a dip, we do it. The bean puree on its own is already quite delicious but when you top it with warm olive oil and a smattering of herbs and spices, it’s next level. Keep it easy (ha, as if there is any other way) and serve with pita bread and tortilla chips.
White Bean Firecracker Dip
2 19oz cans white beans
3 tbsp lemon juice
1 tbsp Dijon mustard
1/2 tsp salt
1/4 cup olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 tbsp chopped fresh rosemary
1 tsp fennel seeds
1/2-3/4 tsp chilli flakes
1/2 cup cherry tomatoes
1/4 cup chopped fresh leaf parsley
1. Drain the beans and rinse them well under cold water. Reserve 1/2 cup of the beans and add the remainder to the bowl of a food processor. Add the lemon juice, mustard and salt and puree until smooth and consistent.
2. Place a medium-sized skillet over medium heat and add the olive oil, garlic, shallots, rosemary, fennel and chilli flakes and cook, stirring often, 5 min or until the shallots are soft. Add in the reserved white beans and cherry tomatoes and spoon the oil over the cherry tomatoes to soften. Cook until the tomatoes are warmed through and starting to split.
3. Spread the bean puree onto a large plate and create a small depression in the centre. Top with the warm tomato-bean-oil mixture. Scatter the parsley over the top. Serve with pita, crackers or fresh vegetables.