Sunday, 25 March 2012

Cannellini Bean Dip with Rosemary and Lemon

I appear to be on a bit of a cannellini bean trip at the moment - perhaps because my favourite brand of tinned beans, Cirio, have just become available again through Ocado.  I will never be able to convince you that this is delicious by a photo, as it looks, well, like mushed up beans.  But it DOES taste wonderful, and is a doddle to make.  Nicer than bought hummus, and cheaper too.  Drain and rinse a 400g tin of cannellini beans and tip into a food processor bowl.  Ad a clove of garlic, crushed, the zest of a lemon, a tablespoon of lemon juice, a good grinding of pepper, a teaspoon of ground cumin, a teaspoon or so of fresh rosemary leaves, roughly chopped, and 2 tablespoons of good olive oil.  Blend until smooth.  Taste and add some salt and more lemon juice or olive oil if needed.  Scrape into a bowl and serve as a dip or spread on toasted sourdough.


  1. This sounds yummy and as I make my own hummus in a very similar way (with 50ml of the tin liquid and just 1 tbsp of oil) it would be useful for ringing the changes ...

  2. Just made this, but using some white haricots I'd grown. Absolutely delicious. Thanks!