Wednesday, January 4, 2012

white bean & parmesan puree

white bean & parmesan puree

Feel free to use whichever white beans you prefer. Canellini, butter beans, borlotti or even fava would all work. I’ m also thinking that chickpeas would be lovely but haven’ t tried them out yet.
This puree is a quick and easy starter to serve with warm pita bread or your favourite dipping vehicle.  Another option is to serve it on crostini - thin slices of baguette that have been toasted on one side and rubbed with a cut clove of garlic while still hot.

1 can canellini beans (400g /14oz), drained
1 - 2 cloves garlic
1/3 cup extra virgin olive oil
60g (2oz) parmesan cheese, finely grated
3 - 4 tablespoons lemon juice
Place all ingredients in a food processor and whizz until very smooth. Season to taste, adding a little more lemon juice if you think it needs it.
Serve at room temperature with pita or other bread.

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