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White Bean Dip With Basil Oil

  • 4servings
  • 18minutes
  • 696calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C
MineralsCopper, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 236 1/29 ml basil leaves

  2. 118 1/59 ml extra virgin olive oil

  3. 118 1/59 ml olive oil , extra light

  4. 400 g cannellini beans , rinsed

  5. 100 g feta , chopped

  6. 1 garlic clove , crushed

  7. 29 1/28 ml lemon juice

  8. 2 lebanese bread

  9. 9.85 ml fennel seeds

  10. 4.92 ml ground cumin

Instructions Jump to Ingredients ↑

  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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