Cannellini Bean Dip

Featured in Tastespotting.com on 5th Dec 2012

Featured in Foodgawker.com on 5th Dec 2012

If you ever get bored of eating hummus (highly unlikely) this dip will easily fill the void. And ‘easily’ is the key word here. It takes all of 5 mins to whip this up and you can flaunt it around in your guest’s faces as some exotic dish. Unless of course, the guest happens to be my Mom. In that case, the story will differ. She will just take a whiff of it and declare with uber confidence that – ‘it’s just a form of Rajma… white in this case’ – chapter closed. All tales of how you bought it from GNB and paid 150 rupees for a 400gm can will vanish from memory because you don’t want to be cut down to size! The next debate will clearly be on why I eat such ‘processed’ food when I can just head down to the market in the morning and pick up some fresh organic stuff. And the final closing argument will be – No wonder this generation lacks energy to do anything and will all die young due to some lifestyle disease. Poof! Ok, leaving all elderly ranting (she will kill me) aside, this dip is easy to make, tastes great and is perfect for some crisps, pita or even vegetable crudités. Case closed.

Cannellini Bean Dip

Prep time: 5 mins

Makes: 1 ¼ Cup

What you need:

400 gms can of Cannellini beans, drained and rinsed

2 Tbsp Lemon juice

2 cloves Garlic, minced

2 Tbsp flat leaf parsely/ coriander, finely chopped

3 Tbsp extra-virgin Olive Oil

1 Tbsp warm water

Pinch of Cayenne pepper/ Chilli powder

Salt and Freshly ground Black pepper to taste

What to do:

Drain the cannellini beans and rinse well. You will get a soapy residue, so wash till that disappears. Now place in a food processer and blend coarsely. Add in the lemon juice, garlic and water and blend again. Finally blend the olive oil. Mix in the parsley and season with salt and pepper.

Serve with crispy, crunchy edible things!