Summer is nearly here in Sydney. The days are quite pleasant at the moment; I even managed to spend some time outside during NaNoWriMo, writing my first draft at our front yard with my dog sitting beside me and doing his neighbourhood watch thing. When the weather is better I crave for dips and lighter, fresher foods in general. So this recipe below is the product of a hot day.
Spicy Bean Dip
1 tin (420 g) cannellini beans, drained and rinsed
1 tbsp (heaped) Turkish hot pepper paste (home style if possible)
1 large clove garlic, crushed
2 tbsp water
2 tbsp extra virgin olive oil
2 tsp ground cumin
1 tsp ground coriander
Salt to taste
Crudités: Carrot and celery sticks
• Place the beans, water, chilli paste, crushed garlic, cumin, coriander in a food processor and whiz it up on high speed.
• Transfer the mixture in a small serving bowl and serve with crudités.
Note: For extra spiciness, sprinkle the dip with chilli flakes.