Cannellini Bean Dip with Preserved Lemons and Aloades Olive Oil
A deliciously easy and tasty smashed cannellini bean dip with crispy pitas. This is great for sharing with friends and family, the key to this recipe is using the best quality olive oil you can afford.
Sponsored by Aloades Olive Oil
1 tin cannellini beans
120ml Aloades extra virgin olive oil
1 tbsp water
1 clove garlic, crushed
Juice ½ lemon
½ tsp salt
1 preserved lemon, diced
Generous pinch dried oregano
4 pita breads
½ tsp chili powder
Salt and Pepper
Pre-heat oven to 200ᵒC (400F) Gas 6
Blend together the butter beans, half the olive oil, water, garlic, lemon juice and salt until you have a smooth consistency.
Spread the dip into a bowl, drizzle over with a generous glug of Aloades olive oil, garnish with a pile of the preserved lemon cubes and oregano.
To make the pitas, simply cut into strips and place into a mixing bowl with the remaining olive oil and dust with the smoked paprika and chili powder.
Bake in the oven for 10 minutes.
Full disclosure: this paid content is provided by Aloades Olive Oil, I only work with companies and products that I genuinely believe in and use – and I use Aloades olive oil quite alot! Here’s what they have to say:
“Rooted in Pelion and Thessaly, our grandfathers’ olive groves have raised and maintained our families. For us, olive oil is life, flavour, company, remedy, an offer of nature to people. In every bottle we produce, we make sure to include in the ingredients the authentic Greek cultivation of olive oil.” Aloades