White Bean Dip With Basil Oil |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 10 |
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A tasty starter that is an ideal treat when having friends around. Leftover dip (if any) can be used on sandwiches, or with grilled lamb, pork or beef sausages. From Recipes+, May 09 Ingredients:
1 cup basil leaves |
1/2 cup extra virgin olive oil |
1/2 cup olive oil, extra light |
400 g cannellini beans, rinsed |
100 g feta, chopped |
1 garlic clove, crushed |
2 tablespoons lemon juice |
2 lebanese bread |
2 teaspoons fennel seeds |
1 teaspoon ground cumin |
Directions:
1. Place basil in a large heatproof bowl. Pour boiling water over and cover. Stand 30 seconds; drain. Refresh under cold water. Process basil, 1/4 cup extra virgin olive oil and 1/4 cup extra light olive oil until smooth. Transfer to a bowl; cover surface directly with plastic wrap.
2. Process beans with the feta, remaining extra virgin olive oil, garlic and juice until smooth. Season to taste with salt. Transfer to a serving bowl.
3. Preheat oven to 180 degrees C / 160 degrees fan forced. Cut bread into triangles. Place on baking trays. Brush with remaining extra light olive oil; sprinkle bread with combined seeds and cumin. Bake for for 3 - 4 minutes or until crisp.
4. Drizzle dip with 1/3 cup basil oil then serve with bread.
5. Enjoy.
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