White Bean and Lemon Dip
Serves 4-6
A lusiously simple vegan dip, perfect for serving at gatherings, or for cosy evenings on the sofa.
Ingredients
For the Dip:
1 tin of white beans
1 small garlic clove
75ml of sesame or olive oil
Zest of a whole lemon , juice of half
Pinch of ground cumin, turmeric and sumac
Topping:
A pinch of toasted coriander seeds
A pinch of fennel seeds
A handful of toasted hazelnuts
Equipment:
A blender or a small food processor
Method
Pop the hazelnut on a baking tray and toast in the oven at 100°C - 150°C for 2 hours.
Blend all of the white beans, the garlic, the lemon zest and juice together until the mixture is smooth.
Begin slowly pouring in the oil whilst the blender is on. Add a pinch of salt and a twist of pepper whilst doing this.
Once you’ve got a thick and smooth consistancy, I like to serve the dip in a bowl, with some of the oil drizzled and the seeds and nuts topped to finish off,
Tip
Activating seeds is a great way of making them more nutritious and more digestible. Soaking seeds and nuts and then drying them out in the oven the next day, means you can whip up your dip in moments, and add the topping- ready to go.
This dip goes hand in hand with my Buckwheat Crackers as dippers, and my Carrot Top and Olive Salad.