White bean, garlic and sage dip. The oil used to crisp up the sage and garlic is blended back in with the beans which adds a massive wallop of savoury flavour. This would make a very welcome addition to any spread of picky bits – serve it with flatbread breads, crudites or chips.

Ingredients

500g cooked white beans
7 or 8 sage leaves
3 cloves garlic, finely sliced
Olive oil
Half a lemon
Salt & pepper

Recipe

1. Generously cover the base of a small frying pan with oil. Add the garlic and place over a medium heat. When golden lift with a slotted spoon from the oil and drain on kitchen cloth. Add the sage to the pan, cook until crisp and lift from the oil onto the kitchen cloth. Season both with salt and leave the cooking oil to cool slightly
2. Drain the beans add to a food processor with a tablespoon of the cooking oil, lemon juice, salt and pepper. Blend until smooth. If necessary add a splash of water as you go
3. Spoon the bean dip onto a plate, top with the crispy garlic and sage, and drizzle over a good glug of the remaining olive oil

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The beans

Simple white beans have a delicate flavour that works particularly well here but you can definitely switch up the variety to suit your taste. Make sure use beans that are really soft – I love the jarred white beans from Bold Bean Co but canned cannellini beans are also great. If cooking beans from dried make sure to cook them until completely tender and yielding.

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