These are seriously quick to make and burst with flavour. Paired with some crunchy fresh vegetables this dish is also healthy and light.
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)
