Cannellini (white bean) Bean Dip

White beans (cannellini) are perfect for soups, salads as well as sides and it’s loaded with nutrients so it’s wise to keep a can in the cupboard. Throw an easy salad of white beans together with tuna, tomatoes and baby spinach dressed with red wine vinegar or stir the beans through minestrone soup. Delicious!

Serve as a side
recipe from Donna Hay Magazine

400g can white (cannellini) beans, rinsed and drained
1 clove garlic, crushed
1 teaspoon ground coriander
1/4 teaspoon ground cayenne pepper
seas salt and cracked black pepper
2 tablespoons extra virgin olive oil

Place the beans, garlic, coriander, cayenne pepper, salt, pepper and olive oil in a bowl of a small food processor and process until smooth.

The Culinary Chase’s Note: This velvety smooth dip is also great on grilled bread with prosciutto and roasted red pepper. Try using different flavors such as ground cumin and lemon juice or stir in fresh herbs such as chopped parsley and mint. Great with a crunchy ciabatta, pita chips etc.