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| >CANNELLINI BEAN, BLACK OLIVE, SUN DRIED TOMATO AND BASIL DIP |
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| SATURDAY |
Flavours of the Mediterranean in this simple dip which is quick to whiz up from a can of beans. It’s great served with pieces of raw vegetable or crisps for dipping, spooned on top of some lettuce as a starter, or spread on crackers, pitta bread or crostini.
1 small garlic clove, crushed
400g can cannellini beans, drained
juice of ½ lemon
3-4 sun dried tomatoes, drained if in oil, soaked in hot water for 30 minutes if dry
8 black olives, stoned
salt and freshly ground black pepper
1-2 sprigs of basil
Put the garlic, cannellini beans, lemon juice, sundried tomatoes and black olives into a food processor and whiz to a thick chunky puree. Or put them into a deep container and use a hand blender, or mash them to a chunky, creamy mixture using a fork.
Season with salt and pepper. Tear the basil leaves over the top.
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| SERVES 4-6 |
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