16 November 2010
Simple (and delicious!) Cannellini Bean Dip
I was walking down the hall at the office today with my flatmate. I thought I'd be fun and silly and try to ride her bike down the corridor (we are both annoying eco-friendly cyclists). Her legs are much longer than mine, and I totally crashed her too-big-for-me bike after a distance of about 1 foot, at a speed of about 5 metres-per-hour. Fortunately, it was after hours and no one saw me viciously attack a doorknob all slow-motion-like with the soft part of my arm, which nearly instantaneously bruised to holy heck. It was the slowest bicycle crash in the history of bike riding. Fact.
There's no point to that story other than communicating how silly and uncoordinated I feel lately (whereas usually I am the perfect picture of ladylike gentility). Okok, maybe that's not exactly true.
Anyway, this is the one thing I haven't screwed up in the last few days, which means it must be dead easy. And (bonus!) if you serve it to someone, they will probably think you're elegant, even if you feel clumsy like me.
Cannellini Bean Dip
~450g (16oz) cooked cannellini beans, drained & rinsed
~60ml (1/4 cup) olive oil
1 clove crushed garlic
juice of 1/2 lemon
1/4 to 1/2 teaspoon salt, to taste
1/4 tea (or less if you prefer) cayenne
pinch ground nutmeg
few sprigs chopped coriander leaves (cilantro)
Place beans, oil, garlic, lemon juice, salt, nutmeg & cayenne in food processor - or do as I do and use an immersion blender because I'm too cheap to buy a food processor. Whir until smooth. Mix in coriander with a spoon.
Serve warm in a bowl drizzled with some extra olive oil & sprinkle some cayenne or paprika over the top. The end.