Cannellini Bean Dip with Crispy Shallots

Cannellini Bean Dip with Crispy Shallots Recipe (Gluten free, Dairy free, Vegetarian, Vegan)

Ingredients

450g cooked cannellini beans, rinsed and drained*

1 peeled garlic clove

3 tablespoons extra virgin olive oil

1 tablespoon lemon juice

1 teaspoon fleur de sel (or sea salt)

3 or 4 tablespoons cold water

For the crispy shallots

1 thinly sliced shallot

150ml vegetable oil

Optional: extra virgin olive oil, chopped flat leaf parsley

​To make the cannellini bean dip

Put the beans, garlic clove, olive oil, lemon juice and fleur de sel in a food processor and blend until smooth. Add cold water one tablespoon at a time for a smoother dip (skip altogether if you prefer a thicker dip). 

Transfer into a bowl, cover and put in the fridge until serving. It will keep in the fridge for up to three days.

To make the crispy shallot

Put the vegetable oil and thinly sliced shallot in a small saucepan over low to medium heat. Cook and stir regularly for 10 to 15 minutes or until the fried shallots are golden brown.

Drain the crispy shallot slices through a fine-mesh strainer over a heatproof bowl then transfer onto some kitchen paper to dry and let them cool down completely before serving. Reserve the shallot oil for other uses.

To serve, drizzle a bit of extra virgin olive oil over the cannellini bean dip, sprinkle with the crispy shallot slices and some chopped parsley.

Serve with crusty bread, potato or tortilla chips, and a selection of crudités such as celery and carrot sticks, radishes, chicory leaves etc.

It also goes really well as an accompaniment to roasted vegetables. I tried it with roasted red cabbage wedges and it was delicious.

Note: * You could either use canned beans or some you cooked in a pot from scratch. In both situations, this is the weight after draining. 

Bon appétit!