Ingredients

  • 400 g tin of white beans (haricot or cannellini, drained and rinsed)
  • 1 clove of garlic (peeled and crushed or finely grated)
  • 1 tsp chopped rosemary leaves
  • 75 ml olive oil
  • salt and freshly ground black pepper
  • 200 g semi-sun-dried tomatoes
  • 2 tblsp olive oil
  • 1 clove of garlic (peeled and crushed or finely grated)
  • 25 g pine nuts
  • salt and freshly ground black pepper
  • 400 g tin of chickpeas (drained and rinsed)
  • 275 g preserved red peppers
  • 3 tblsp olive oil
  • salt and freshly ground black pepper

Method

  • Whiz everything together in a food processor for 3–4 minutes or until smooth. Add salt and pepper to taste and serve.
  • For the bean/chickpea dips, you can alternatively mash the beans with a fork or potato masher and mix in the remaining ingredients and the olive oil.
  • Serve with crispy breadsticks, crudités (celery, carrot, cucumber for example)