The holidays may almost be over but the socialising that comes with this time of year certainly isn’t. This is one of the dips I often whip up when we have impromtu guests, I always seem to have all the ingredients at hand and I love its mediterranean flavours. Aside from being tasty it is also relatively healthy – even healthier still if you serve it with crudites (celery comes to mind).
Just before I made this today I googled some similar recipes to see what ingredients they use – thinking I might make some adaptations to my standard white bean and tuna dip. One woman recommended the addition of liquid smoke! h’mmmm, I am not too sure about that one. Now speaking of smoke – I have been smelling it for the last couple of minutes. I just called our doorman and found out we have a fire in the building. Although I have been told to stay inside my apartment I simply cannot concentrate on dip anymore. Must go and pace the floor/ready ourselves for a quick exit. Back soon!
400 grams/14 ounces tin of cannellini (white) beans, drained and rinsed
3 tablespoons of extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
95 grams/3.35 ounces tin of tuna in oil, drained
1 handful of flat leaf (Italian) parsley, chopped
1 teaspoon of garlic chives, finely chopped
8 kalamata olives, pitted and finely chopped
extra virgin olive oil for drizzling
To serve: pide/Turkish flatbread, toasted
Place the cannellini beans, oil, lemon juice and tuna in food processor and pulse several times so that beans are broken up but not mashed. Scoop into a bowl and fold through the garlic chives, parsley and olives. Drizzle with a little extra olive oil and serve with toasted pide or crudites.
Source: adapted from Michele Cranston
© 2010, Michelle. All rights reserved.
nice post. thanks.