Cannellini Bean Dip with Anchovies

Cannellini Bean Dip with Anchovies

I’m crazy for anchovies, and if you’re not, then this may not be the dip for you 💔 (though you can try making it without the anchovies, but then I can’t take responsibility if it doesn’t taste good 😂). ⁣⁣⁣

Cannellini Bean Dip with Anchovies
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Cannellini Bean Dip with Anchovies

Yield: 4 people
Author: Shayma Saadat

Ingredients

  • 1 15- oz can cannellini beans⁣⁣⁣
  • ¼ cup tahini ⁣⁣⁣
  • 2 tablespoons fresh lemon juice from ½ a lemon⁣⁣⁣
  • 4 garlic cloves (2 whole, and 2 finely chopped and set aside)⁣⁣⁣
  • 4 anchovies fillets⁣⁣⁣
  • ¼ teaspoon red pepper flakes⁣⁣⁣
  • ¼ cup + 2 tablespoons olive oil you may need more, depending on whether you prefer a thick or thin consistency ⁣⁣⁣
  • 1 teaspoon pul biber⁣⁣⁣
  • 1 red Thai bird chilli deveined, deseeded and chopped finely⁣⁣⁣
  • Your favourite herbs or microgreens

Instructions

  • Place beans, tahini, lemon juice, 2 garlic cloves, anchovies and red pepper flakes in a food processor and pulse.
  • Add 1/4 cup olive oil in a steady stream, with the motor running until incorporated. Scrape down the sides occasionally. The dip should appear smooth and creamy. If you prefer a less thick consistency, add more olive oil.
  • Taste for salt (the anchovies should suffice, but you may want to add some more salt).⁣⁣⁣
  • Transfer to your serving dish.
  • Heat 2 tablespoons of olive oil in a small frying pan. Sauté chopped garlic till golden.
  • Cool the oil and garlic before drizzling it over the dip before serving.
  • Sprinkle with pul biber and fresh red chilli. Adorn with microgreens. ⁣⁣⁣

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