Fennel and white bean dip
By OcadoLife
Published on 06 December 2021
Make an easy dip for crudités and crisps using cannellini beans flavoured with gently roasted fennel, garlic and rosemary. Any white beans can be used instead of cannellini – butter beans or white haricot would both work well as alternatives. Time and servings
35 minsTotal time
4Servings
5 minsPrep time
30 minsCooking time
Ingredients
- 4 cloves of garlic
- 400 g of cannellini beans, rinsed
- 2 tbsp of lemon, juice
- 4 tbsp of parmesan, grated
- 3 tbsp of olive oil
- 2 tbsp of fresh rosemary leaves
- 1 fennel, diced
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6.Step 2
Dice 1 medium bulb of fennel and place on a baking tray with 4 garlic cloves.Step 3
Toss in 1tbsp olive oil and season. Roast for 30 mins, until edges are browned, adding 2tbsp fresh rosemary leaves 5 mins before the end.Step 4
Tip everything into a blender (pushing the garlic out of its skin), and add 1 x 400g tin white beans, 2tbsp olive oil, 2tbsp lemon juice and 4tbsp grated parmesan. Pulse everything into a rough purée.Step 5
Keep in the fridge for later or serve with crostini, crudités or crisps.