Feel free to use whichever white beans you prefer. Canellini, butter beans, borlotti or even fava would all work. I’m also thinking that chickpeas would be lovely but haven’t tried them out yet.
This puree is a quick and easy starter to serve with warm pita bread or your favourite dipping vehicle. Another option is to serve it on crostini - thin slices of baguette that have been toasted on one side and rubbed with a cut clove of garlic while still hot.
1 can canellini beans (400g /14oz), drained
1 - 2 cloves garlic
1/3 cup extra virgin olive oil
60g (2oz) parmesan cheese, finely grated
3 - 4 tablespoons lemon juice
Place all ingredients in a food processor and whizz until very smooth. Season to taste, adding a little more lemon juice if you think it needs it.
Serve at room temperature with pita or other bread.
This puree is a quick and easy starter to serve with warm pita bread or your favourite dipping vehicle. Another option is to serve it on crostini - thin slices of baguette that have been toasted on one side and rubbed with a cut clove of garlic while still hot.
1 can canellini beans (400g /14oz), drained
1 - 2 cloves garlic
1/3 cup extra virgin olive oil
60g (2oz) parmesan cheese, finely grated
3 - 4 tablespoons lemon juice
Place all ingredients in a food processor and whizz until very smooth. Season to taste, adding a little more lemon juice if you think it needs it.
Serve at room temperature with pita or other bread.
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