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WHIPPED CANNELLINI + VEGETABLE SALAD
What's great about it
This smooth and creamy dip pairs beautifully with a fresh and zingy vegetable salad, full of colour and nutrients, ideal for entertaining anytime of year. Serve the dip alongside crusty bread, or my Perfect Focaccia for a lush experience. This dip also makes for a delicious snack to take with you to work, and lasts a few days so you can enjoy it over the week.
This recipe features in my cookbook, SIMPLE HEALTHY RECIPES, filled with 300+ delicious recipes perfect for any occasion.
Ingredients
Serves 4
WHIPPED BEANS
1 onion, diced
1/2 clove garlic, sliced
2 x 400g (14 oz) tins cannellini beans, drained
2 tablespoons extra virgin olive oil + extra for cooking
2 heaped tablespoons cashew butter
3 tablespoons lemon juice sea salt and white pepper
VEGETABLE SALAD
1 Persian cucumbers, peeled + chopped
1 capsicum, finely diced
1/2 red onion, finely diced
2 tablespoons parsley, chopped
2 tablespoons mint, chopped
250 g (8 oz) cherry tomatoes, cut in half
10 black pitted olives, halved
juice from 1 lemon
3-4 tablespoons extra virgin olive oil
1 teaspoon pure maple syrup or raw honey, optional
sea salt, to taste
Method
WHIPPED BEANS
COOK the onion and garlic with 1 tablespoon of olive oil over a gentle heat until softened, but not coloured. Transfer to a blender or food processor along with the drained beans, 2 tablespoons of olive oil, cashew butter, lemon juice and a good pinch of salt and white pepper.
BLEND the beans until smooth, adding a little water if you need for consistency.
VEGETABLE SALAD
COMBINE the vegetable salad ingredients, adding half of the lemon juice, olive oil and salt. Add maple if needed, but I find it balances out any harsh acidity of the lemon. Taste and adjust accordingly.
TO SERVE
SPREAD the bean puree onto a platter and spoon over the salad mixture.
ENJOY with crusty sourdough or your choice of embellishments such as pine nuts, parsley or lemon.
Notes and Inspiration
Swap cannellini beans for edamame beans or fava beans (broad beans). Add half an avocado in place of the cashew butter.