Smashed Cannellini Bean Crostini

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 20 minutes

Zutaten

4 tbsp olive oil, plus extra for drizzling (optional)

12 sage leaves (optional)

1 onion, finely chopped

1 garlic clove, finely chopped

1⁄2 tsp cracked black pepper

400g can cannellini beans, drained and rinsed

1⁄2 lemon, juiced

12 crostini or breadsticks, to serve (see tip, below)

Anweisungen

Heat half the oil in a shallow saucepan over a low-medium heat and scatter in the sage leaves, if using. Fry for 2 mins until crisp, lift onto a plate using a slotted spoon. Tip the onion into the pan and cook for 3 mins until soft, then add the garlic and cook for 1 min more. Sprinkle in the pepper and toast for 1 min, then stir in the beans. Turn off the heat. Stir in the lemon juice.

Season the mixture with salt, then tip into a food processor or mini chopper with the remaining oil. Blitz everything together to your desired consistency – it can be a smooth or a rough paste. Will keep covered in the fridge for two days. Bring to room temperature 1 hour before serving.

Serve the dip as is with crostini or breadsticks, or drizzle with a little extra olive oil and top with the crispy sage leaves, if using.

Nährwertangaben

• Kalorien: 174
• Gesamtfett: 12 g
• Gesättigtes Fett: 2 g
• Natrium: 0.06 mg
• Gesamtkohlenhydrate: 11 g
• Ballaststoffe: 5 g
• Zucker insgesamt: 3 g
• Eiweiß: 5 g