CANNELLINI BEAN AND ANCHOVY DIP
Serves 4, Time: 20 minutes
Ingredients:
1 can of cannellini beans
2 salted anchovy fillets
1/2 tsp chilli flakes
1 lemon’s juice and zest
2 ice cubes
4 tbs extra virgin olive oil
1/2 a fresh chilli, finely sliced
6 leaves of basil, sliced
Method:
Drain and wash the cannellini beans.
To a high-speed blender add the cannellini beans, anchovies, chilli flakes, lemon juice, ice cubes and a generous drizzle of olive oil. Blend until smooth.
Season to taste and add extra lemon and oil if needed.
Serve in a pretty bowl and top with the sliced fresh chilli, basil, lemon zest and drizzled olive oil.