Cannellini Bean Dip with Anchovies
Yield: 4 people
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.