This white bean firecracker recipe is as delicious to eat as it is to look at. The bean puree on it's own is quite delicious but toppings of warm olive oil and a smattering of herbs and spices elevates this spread to an impressive crowd pleaser. This is equally delicious served warm or at room temperature. Grab a bag of pitas to serve along side and you have the perfect appetizer for a crowd.
2 19oz cans white beans
3 tbsp lemon juice
1 tbsp dijon mustard
1/2 tsp salt
1/4 cup olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 tbsp chopped fresh rosemary
1 tsp fennel seeds
1/2-3/4 tsp chilli flakes
1/2 cup cherry tomatoes
1/4 cup chopped fresh leaf parsley
Drain the white beans and rinse them well under cold water. Reserve 1/2 cup of the beans and add the remainder to the bowl of a food processor. Add the lemon juice, dijon mustard and salt and puree until you have a smooth consistent dip.
Place a medium skillet over medium heat and add the olive oil, garlic, shallots, rosemary, fennel and chilli flakes and cook, stirring often for 5 min or until the shallots are soft. Add in the reserved white beans and cherry tomatoes and spoon the warm oil over the cherry tomatoes. Cook until the tomatoes are warmed through and starting to split.
Spread the pureed beans on a large plate and create a small depression in the centre. Spoon over all the tomatoes, beans, oil and herbs. Scatter the parsley over the top.
Serve with pita, crackers or fresh vegetables.