Name: Cannellini Bean Dip
Prep time: 10 min
Total time: 10 min
Ingredients: 400 g cannellini beans; 1 small clove of garlic; 2 tbsp olive oil (extra virgin); sea salt and pepper to taste; Parmesan cheese shavings (optional)

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This Cannellini Bean Dip is my go-to appetiser when I want something that’s quickly and easily prepared.

My inspiration for this simple recipe came from a holiday in Italy. Some years ago Faye and I stayed for four days in the beautiful Umbrian hill town of Assisi. We ate at a delightful restaurant on several occasions and each time enjoyed their white bean and parmesan crostini. We brought home with us the idea for this simple appetiser. It is easy to prepare, is very tasty and I always have the ingredients on hand; olive oil, garlic, canned cannellini beans and parmesan being store cupboard staples.

Simply whiz the drained cannellini beans, garlic and olive oil together in a small food processor, and season to taste. Make some oven baked crostini and top with the cannellini bean paste and shaved parmesan, or serve with celery and carrot sticks. It is quick, simple and delicious.

With such few ingredients, it is, of course, important, that for the best flavour, they be good quality. I like to use extra virgin olive oil, Maldon sea salt flakes and good quality parmesan, Italian Grana Padano* or Parmigiano Reggiano.

One of the benefits of making your own crostini is that it’s not essential that the bread be fresh, so if you have some leftover baguette (not one that’s very dry) it’s an ideal way to prevent wastage. In addition, the home baked version is infinitely preferable to the store bought as they are often oily and salty. The baked crostini can be stored in an airtight container at room temperature for 3-5 days.

Of course, if you would prefer to serve this dip with a gluten-free option, try my Seed Crackers.

I do hope you enjoy this souvenir from Assisi as much as we do.

Xx Alex and Faye

P.S. For more delicious dip recipes, have a look at these ideas:

Cannellini Bean Dip

This simple appetiser, inspired by a visit to Italy, is quickly and easily prepared.

5 from 38 votes

Print Pin Rate

Course: Appetizer, Nibbles, Starter

Cuisine: Italian

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 6 people

Calories: 89kcal

Author: Alexandra

Ingredients

▢ 400 g cannellini beans
▢ 1 small clove of garlic
▢ 2 tbsp olive oil extra virgin
▢ sea salt and pepper to taste
▢ Parmesan cheese shavings (optional)

Instructions

Drain beans in a colander and rinse with running water. Drain well.
Place beans, garlic, and olive oil into a small food processor. Whiz to process.
Add salt flakes and freshly ground black pepper to taste.
Check that the paste is the consistency you require; add more oil if necessary.
Serve in a nice bowl with crudites (celery, carrot and radish are my favourites) or with toasted bread and parmesan shavings.

Notes

*I use a small clove of garlic as I find that raw garlic can be too pungent. If you like a lot, use a larger clove.

*Maldon Salt is a completely natural product; it is free of artificial additives, comes in thin flakes and has a mild, almost sweet flavour. It is ideal to use as a “finishing salt,” sprinkle a few flakes over a dish prior to serving. Try a sprinkle on a slice of ripe tomato to appreciate its flavour.

* If serving as a dip with crudites, drizzle the top with olive oil and, if you like a little spice, sprinkle with a little cayenne pepper. (optional)

* This recipe is vegan if you are not using the Parmesan cheese.

Nutrition

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Comments

August West

November 09, 2020 at 12:21 pm

Wow! Awesome yet easy to make for a single guy who can’t boil water. Thank You!

- Alexandra
  
  November 09, 2020 at 1:36 pm
  
  Thank you! I am so glad you enjoyed it 🙂
  
Mary

July 28, 2020 at 11:21 am

Yum!! This is such a great way to use cannellini beans! I have a pantry full of canned beans and this was the perfect use for them. I added shaved parmesan on top and had them with wheat crackers.

- Alexandra
  
  August 08, 2020 at 3:49 pm
  
  I am so pleased that you enjoyed the Cannellini Bean Dip, Mary. It’s always good to have recipes which are easily made from store cupboard ingredients. 🙂
  
Mayuri Patel

May 30, 2019 at 12:43 pm

An easy recipe and so versatile as it can be served with crackers, veggie sticks, pita chips etc. A great alternate to hummus.

- Alexandra
  
  June 01, 2019 at 3:25 pm
  
  Thank you Mayuri; it is very versatile and makes a healthy snack. 🙂
  
Samar

May 30, 2019 at 6:40 am

I just tried it, and my partner loved it.

Pretty awesome.

- Alexandra
  
  June 01, 2019 at 3:31 pm
  
  Thank you for letting me know Samar. I am so glad that you enjoyed it. 🙂
  
Fran Jorgensen

May 28, 2019 at 5:57 pm

This was amazing. I look forward to trying your other dips.

- Alexandra
  
  June 01, 2019 at 4:42 pm
  
  I am so pleased that you liked it, Fran! Let me know if you try other recipes 🙂
  
Nelly Kungu

May 28, 2019 at 4:54 am

Recently moved to a new house and we started cooking so this is perfect. I cant thank you enough. Delicious!

- Alexandra
  
  May 28, 2019 at 10:16 am
  
  That is great, Nelly! Thank you for letting me know 🙂
  
Dalene Ekirapa

April 28, 2019 at 10:19 pm

Yes! Bean dips can be so filling…when I don’t feel like going for soups for my appetizers, bean dips do come in handy!

- Alexandra
  
  April 29, 2019 at 3:34 pm
  
  A can of beans is a very useful item. I love to make a dip with them but there are so many other ways in which to use them. 🙂
  
HolyVeggies

April 25, 2019 at 7:16 pm

I’m a fan of easy recipes and healthy dips. You never disappoint Alexandra!

- Alexandra
  
  April 26, 2019 at 4:31 pm
  
  Thank you so much for the kind comments. Please let me know if you make the dip. 🙂