Add a little more oil to this smashed cannellini bean dip, if you prefer – the more you add, the silkier it becomes
Prep:10 mins
Serves 4
4 tbsp olive oil, plus extra for drizzling (optional)12 sage leaves (optional)1 onion, finely chopped1 garlic clove, finely chopped1⁄2 tsp cracked black pepper400g can cannellini beans, drained and rinsed1⁄2 lemon, juiced12 crostini or breadsticks, to serve (see tip, below)
STEP 1Heat half the oil in a shallow saucepan over a low-medium heat and scatter in the sage leaves, if using. Fry for 2 mins until crisp, lift onto a plate using a slotted spoon. Tip the onion into the pan and cook for 3 mins until soft, then add the garlic and cook for 1 min more. Sprinkle in the pepper and toast for 1 min, then stir in the beans. Turn off the heat. Stir in the lemon juice.STEP 2Season the mixture with salt, then tip into a food processor or mini chopper with the remaining oil. Blitz everything together to your desired consistency – it can be a smooth or a rough paste. Will keep covered in the fridge for two days. Bring to room temperature 1 hour before serving.STEP 3Serve the dip as is with crostini or breadsticks, or drizzle with a little extra olive oil and top with the crispy sage leaves, if using.
