- 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
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.