Ingredients

Method

• 2 x 400 g cans cannellini beans
• Fresh green chilli 1, chopped
• Garlic 2 cloves, crushed
• Lemon ½, juiced
• 2 T extra virgin olive oil
• Sea salt and freshly ground black pepper to taste
• Purple king beans or fine green beans, rinsed and sliced, for serving
• Parsnips 8, rinsed

Method

Ingredients

Preheat the oven to 180°C. Drain and mash the cannellini beans with the chilli, garlic, lemon juice, 2 t olive oil and seasoning, then blend roughly using a hand-held blender.

Spoon the mixture into an ovenproof dish and bake for 10 to 15 minutes, or until warmed through.

Season with black pepper and drizzle over 1 t olive oil. Serve topped with sliced king or fine green beans, with a helping of parsnip crisps on the side.

To make the parsnip crisps, run the blade of a vegetable peeler along the length of the parsnips to create long ribbons. Arrange on a baking tray, drizzle with the remaining olive oil and toss to evenly coat. Sprinkle with sea salt and bake for 10 minutes a side, or until crisp and golden.

Cook’s note: Add a few marinated artichokes before blending to bulk up the bean dip, and, when ready to serve, drizzle over some pomegranate molasses.