This delicious dip can be put together in a matter of minutes. It’s lovely served as part of an antipasto platter, or on its own with grilled crostini or fresh crusty bread. Confit garlic is available from gourmet stores, but if you’re not able to find it it, just roast 3 cloves of garlic by wrapping them unpeeled into foil and putting them in a 180ºC oven for 20 minutes or until soft when pressed, then squeeze the garlic from the skins. The flavour of the dip improves with age, so you can make it 1 or 2 days ahead of time. Perfect for entertaining.
1 x 400g tin of cannellini beans, drained and rinsed
3 cloves of confit garlic (available from gourmet stores)
2 tablespoons of the oil from the garlic (or use extra virgin olive oil)
Finely grated rind of 1 lemon
1 tablespoon fresh lemon juice
2 teaspoons of finely chopped rosemary leaves
Freshly ground pepper and sea salt to taste
Garnish: rosemary leaves and olive oil to drizzle
To serve: fresh bread, crackers or crostini
1. Place all ingredients in a food processor and puree until creamy.
2. Transfer to a bowl and garnish with rosemary leaves and a drizzle of olive oil
3. Serve with fresh bread, crackers or crostini.