This dip is a great alternative to hummus and is easy to whip up with store-cupboard ingredients when unexpected guests turn up, or you simply can’t be bothered making another trip to the supermarket. I’ve kept the recipe fairly simple because there is so much room for experimentation here — add your favourite herbs and spices.
Makes: 6-8 as an entrée
Takes: 15 minutes
Dairy-free | Gluten-free
390g can cannellini beans, drained
2 cloves garlic, peeled
1 sprig rosemary, leaves only
½ lemon, juiced
¼ cup olive oil plus extra to drizzle
1 Tbsp pine nuts, toasted
Salt & pepper
Method: Place beans, garlic, rosemary leaves and lemon juice in the bowl of your food processor and pulse until roughly chopped. With the food processor still running, slowly pour in the oil until the mixture is a smooth, thick paste. Season with salt and pepper to taste. Transfer the dip to a bowl and refrigerate for 10 minutes. Dress with a drizzle of olive oil and toasted pine nuts to serve.