Warm cannellini bean dip with parsnip chips

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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

Cooking Instructions

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.