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  • Fennel and white bean dip
Fennel and white bean dip

Fennel and white bean dip

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

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. 

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Ingredients

  • 1 fennel , diced
  • 4 cloves garlic
  • 3 tbsp olive oil
  • 2 tbsp fresh rosemary leaves
  • 400g cannellini beans, rinsed
  • 2 tbsp lemon, juice
  • 4 tbsp parmesan, grated

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.

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