Cannellini Bean Dip with Homemade Crackers

 

With the hot weather I am chasing some quick and easy recipes for some summery suppers; what more quick than a dip with just 5 ingredients.  And what goes with a dip well a cracker of course... I had some rye flour to use up so thought I would riff on a Scandinavian  cracker with plenty of seeds and good healthy things.  

Cannellini Bean Dip

Ingredients

• 200/300g Cannellini beans (cooked)
• juice of 1/2 lemon
• 1 clove garlic (crushed)
• Olive oil
• Handful of sprigs of parsley

Instructions

1. Heat some olive oil in a sauce pan and add your crushed garlic and cooked cannellini beans.

2. Cook for about 5 minutes on a low heat. Take off the heat.

3. Leave the garlic and cannellini beans to cool and then add the parsley (I chopped the parsley roughly before adding to the beans). 

4. Either liquidise or use an immersion blender on the mixture to whizz into a a lovely smooth dip.