Whipped White Bean Dip with Olive Gremolata and Crispbread
A light yet satisfying Mediterranean snack featuring a velvety smooth whipped cannellini bean dip, elevated by a vibrant olive gremolata for a burst of fresh, briny flavor, served with crisp whole grain bread.
Ingredients
- Garlic1.4 g
- Olive Oil4.2 ml
- Fresh Lemon Juice4.2 ml
- Salt1 pinch
- Black Pepper1 pinch
- Cannellini Bean84 g
- Kalamata Olive8 g
- Fresh Parsley4.2 g
- Wholegrain Crispbread21 g
Instructions
- 1Step 1
Drain and rinse the cannellini beans thoroughly. In a food processor, combine the beans, 10ml of olive oil, lemon juice, 2g of garlic, salt, and pepper. Process until completely smooth and creamy, about 2-3 minutes, scraping down sides as needed for a truly 'whipped' texture.
- 2Step 2
Finely chop the Kalamata olives, remaining parsley, and remaining garlic to create the gremolata. Mix gently with the remaining 6.8ml of olive oil.
- 3Step 3
Spoon the whipped white bean dip into a serving bowl. Create a swirl or well in the center using the back of a spoon.
- 4Step 4
Carefully spoon the olive gremolata into the center of the dip, ensuring an attractive presentation. Serve immediately with crispbread on the side. Emphasize precise assembly and clean presentation for the 'HARD' difficulty.
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