Since I like trying different flavours and not always eating the same things over and over, I decided to add to the list another type of dip.
I love the creaminess of cannellini beans. Give me some warmed up with a few herbs and served over a buttered piece of toasted bread and I will be very happy.
It turns out that when it is blended with garlic, olive oil, lemon juice and a bit of fleur de sel, it also makes a pretty delicious dip. Top it with a few crispy shallot slices, a drizzle of olive oil and a sprinkle of chopped parsley and you have a perfect dish to serve for aperitif or a dinner party.
This dip also works really well as a cold sauce to serve with roasted vegetables. We had it with honey and yuzu roasted red cabbage wedges and it was a great combination. It would also be lovely spread on warm bread on its own or with toppings of your choice.
Do you make your own dips?
What are your favourites?
450g cooked cannellini beans, rinsed and drained*
1 peeled garlic clove
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon fleur de sel (or sea salt)
3 or 4 tablespoons cold water
For the crispy shallot
1 thinly sliced shallot
150ml vegetable oil
Optional: extra virgin olive oil, chopped flat leaf parsley
To make the cannellini bean dip
Put the beans, garlic clove, olive oil, lemon juice and fleur de sel in a food processor and blend until smooth. Add cold water one tablespoon at a time for a smoother dip (skip altogether if you prefer a thicker dip).
Transfer into a bowl, cover and put in the fridge until serving. It will keep in the fridge for up to three days.
To make the crispy shallot
Put the vegetable oil and thinly sliced shallot in a small saucepan over low to medium heat. Cook and stir regularly for 10 to 15 minutes or until the fried shallots are golden brown.
Drain the crispy shallot slices through a fine-mesh strainer over a heatproof bowl then transfer onto some kitchen paper to dry and let them cool down completely before serving. Reserve the shallot oil for other uses.
To serve, drizzle a bit of extra virgin olive oil over the cannellini bean dip, sprinkle with the crispy shallot slices and some chopped parsley.
Serve with crusty bread, potato or tortilla chips, and a selection of crudités such as celery and carrot sticks, radishes, chicory leaves etc.
It also goes really well as an accompaniment to roasted vegetables. We tried it with roasted red cabbage wedges and it was delicious.
Note: * You could either use canned beans or some you cooked in a pot from scratch. In both situations, this is the weight after draining.