Why Preserved Lemon and White Bean dip?
This is a deliciously simple dip that once again proves that sometimes the simple things in life are the better.
I often make this dip in the warmer months when it is too hot to eat and you just feel like grazing. I either enjoy it as a dip with bread or fresh vegetables or serve it under a grilled piece of fish or meat. It is exceptionally good along side my olive oil poached tuna.
The preserved lemon adds a fantastic fresh and zingy flavour, the rosemary a herbaceous depth and the beans are creamy and filling.
1 x400g can good quality cannelloni beans, drained and rinsed
1/4 cup olive oil, plus extra for serving
1/4 preserved lemon, flesh discarded, chopped
1 tablespoon lemon juice
1 clove garlic, finely chopped
1 teaspoon finely chopped rosemary
Place beans in a food processor with oil, lemon, garlic and rosemary. Season with salt and pepper.
Process until smooth.
Heat a little extra olive oil in a saucepan until warm and drizzle over the dip. The warm oil will highlight the rosemary and freshness of the preserved lemon.
Note: This dip improves with age and can be made up to 2 days a head of time. Simply omit the warm olive oil until serving.