CANNELLINI BEAN DIP
After reminiscing about our foodie adventures in Dubai and looking through our holiday snaps (you can read about it here) I suddenly had a craving for hummus.
We ate the most delicious mezze whilst in the capital of the UAE, and it always included the most scrumptious Arabic dips.
I thought I'd put my own spin on the recipe, so rather than using chickpeas, I called upon the humble cannellini bean.
This dip has a very similar flavour to hummus but is slightly creamier.
SERVES 4-6
400g can cannellini beans, drained
2 cloves of garlic, roughly chopped
1/4 cup extra virgin olive oil (plus extra to serve)
Juice from 1/2 a lemon
1/2 tsp chilli flakes
A few sprigs of parsley, roughly chopped
Salt and pepper to taste
Place all ingredients in a food processor and whiz until it all comes together. You want it smooth, but with a bit of texture, so don't over blend it.
Serve drizzled with some extra virgin olive oil and a sprinkling of chilli flakes. This dip is great with crunchy bread and also goes wonderfully served as a starter with Zucchini Fritters.