recipe
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London
White Bean Dip with Zesty Courgettes
Building Feasts by Hanna Geller
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$1.00
A delightful dish that transforms from a winter dip to a summer staple when topped with blistered, zesty courgettes. The combination of lemon, garlic, and fresh herbs creates a magical flavor that is both creamy and rich yet light. Perfect as a dip, warm salad, or even a vegetarian/vegan option.
You Need
4-6 servings
For the White Bean Dip
- 400g drained butter beans (I prefer the jars)
- 1 garlic clove or 2 cloves confit garlic
- a good pinch of salt
- 1/2 tsp Aleppo pepper (optional)
- juice of half a lemon (or more to taste)
- 2-3 tbsp olive oil (deepening on your beans – this helps the creaminess)
For the Zesty Courgettes
- 750g (approx 3 medium) mixed courgettes
- 1 tbsp olive oil
- 2 garlic cloves (use confit garlic if you have any to hand)
- 1 tsp sea salt
- 1 tsp Aleppo pepper or 1/2 tsp chilli flakes
- zest & juice of half a lemon
- 2 tbsp mixed chopped basil & mint (parsley and tarragon are also great)
How To
- Blitz the beans using a food processor. Add garlic, salt, Aleppo pepper, and lemon juice and blend. Slowly add olive oil while blending until smooth and creamy. Adjust seasoning if needed.
- Slice courgettes and garlic. Heat olive oil in a pan over medium to high heat and add courgettes in a single layer. Insert garlic slices in between. Sprinkle with Aleppo pepper and salt.
- Cook courgettes until browned on one side before stirring. Remove from heat after 3-4 minutes or once soften. Mix with reserved courgette slices and chopped herbs.
- Assemble dish by smearing bean dip on a plate. Pile on courgettes and drizzle seasoned oil from pan. Add lemon zest, juice and a pinch of salt. Serve with bread.