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Cannellini Bean Dip

This simple appetiser, inspired by a visit to Italy, is quickly and easily prepared.
Course Appetizer, Nibbles, Starter
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 people
Calories 89kcal
Author Alexandra


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


  • 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.


*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. 


Calories: 89kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Sodium: 143mg | Fiber: 3g | Calcium: 40mg | Iron: 1.4mg