Saturday, 16 July 2011
I'm having a luxuriously lazy weekend...my husband flew down yesterday morning for the Med School Ball last night (wicked fun!!) and we've spent our Sunday sleeping in, cooking together, eating together, nana-napping and chit-chatting about everything and nothing. Simple wonderfully normal moments that I've missed so much. Doing the long distance thing makes old routines new again. So often it's the little things in life, so easily taken for granted, that can contain so much happiness.
The boy was feeling the effects of the late night (the morning after is never quite so good as the night before) so while he was having a wee snooze I had a quick flick through my last couple posts and realised I haven't posted any recipes for ages! Quelle horreur! So as a brief interlude to the multi-barrelled photo posts of late, I present: Rosemary & Garlic Cannellini Bean Dip with Parmesan.
I made this when my girls came over for a mid week dinner and it was a hit! It's ridiculously easy to make, takes less than 5 minutes from start to finish, and kicks the butt of store bought hummus. Make it, I dare you...you won't regret it!
The secret is using really fruity flavourful olive oil and plenty of garlic. This dip packs a flavour punch with loads of garlicky goodness, herby grassy freshness from the rosemary, parsley and olive oil and the lemon juice kicks it up a notch and makes all the flavours hold hands.
I am not kidding about how quick and easy this recipe is - it's a wham bam thank you mam recipe. So it's perfect for when you have friends popping round or if you're running late and need to bring a plate.
It's pretty versatile too, just heat the beans up in a pan before adding the rest of the ingredients and mash with a fork instead of blending it and you have yourself a yummy bean mash to serve with dinner. A nutritiously delicious substitute for mashed spuds. Or if you're feeling lazy, just heat for two minutes in the microwave instead of in a pan. And I reckon you could heat add stock (or pureed cooked cauliflower) and make a cannellini bean soup!
Rosemary and Garlic Cannellini Bean Dip with Parmesan
1 x 400g can of cannellini beans, drained and rinsed thoroughly
1-2 tsp rosemary finely chopped (thyme works really well as well.)
handful of flat leaf parsley
2 - 3 cloves garlic
1/3 cup really fruity extra virgin olive oil + extra for drizzling
zest and juice of 1 -2 lemons, to taste
a pinch of salt and 2-3 Tablespoons of grated parmesan cheese to taste or 1/2 tsp sea salt or 1/4 tsp normal salt to taste.
Loads of freshly cracked black pepper
Crackers or pita crisps to serve
1. Place rinsed beans, rosemary, parsley, garlic, olive oil, lemon juice and zest, salt and pepper into a food processor and blitz until just blended, leaving it a little bit chunky for texture. Taste and adjust seasoning as you like it. And voila, you have bean dip. Yip that's it...done burger!
2. Serve with crackers, pita crisps, on toast, in sandwiches or just eat with a spoon! Keep in the fridge and it's even more delicious the next day.