Cannellini Bean Dip With Crispy Herb Oil & Flatbreads
Cannellini Bean Dip With Crispy Herb Oil & Flatbreads
If you use good quality jarred beans (I love Bold Bean) then you don’t need to add anything else to this dip. So good for a dinner when you want some nibbles. The herb oil can be adapted to what you have. The flatbreads are the ultimate treat!
Looking for more canape recipes? Check out my others here.
Serves 2/4 (depending on how greedy you are)
Ingredients:
For the flatbreads:
170g plain flour
1/2 tsp sea salt
1/2 tsp baking powder
90-100ml water
35g grated hard cheese
6 tsp unsalted butter, soft
2 tbsp olive oil
For the dip:
300g cooked cannellini beans
3 tbsp olive oil
Salt & pepper
For the crispy oil:
5 tbsp extra virgin olive oil
2 garlic cloves, thinly sliced
Leaves from 1 sprig rosemary
Leaves from 2 sprigs sage
Zest 1 lemon pepper
For the crispy oil, set a frying pan to a medium heat and add the oil. Add the rosemary, sage and garlic and simmer for 2mins. Remove from the heat and add lemon zest and pepper. Scrape into a bowl.
Blend ingredients together for the dip until smooth.
For flatbreads, mix flour, salt and baking powder together. Add the water and bring the dough together into a ball. Leave to rest in a bowl covered with a tea towel for 30 minutes.
Divide the dough into four equal-sized pieces and roll into balls. Lay on a baking tray and cover with a tea towel for 15mins to allow the dough to prove.
Rub 1tsp butter on a clean surface, enough to cover an A4 piece of paper. Place a dough ball in the middle. Using your hands, start to spread the dough out and flatten to a 0.5cm thick circle. Spread one tsp butter over the dough and sprinkle over a layer of grated cheese. Start to roll one side of the dough inwards and continue until you have a long sausage and then roll this into a spiral shape. Place the dough spirals back on the baking tray and pop them in the freezer for 15mins.
Set a large frying pan to medium to high heat, add a spoon of olive oil and butter. Dust the surface with flour and roll out the chilled dough to a 1.5cm rectangle. Add two flatbreads to the hot pan and fry for 1 min on either side until golden. Continue with the second batch.
Serve with the cannellini dip on the side and oil on top!
Watch me make the recipe here!