Makes about 1 ¾ cups
Prep time: 10 minutes
Whole time: 20 minutes
¼ cup|60 ml olive oil, plus extra for serving
Three garlic cloves, minced
2 sprigs rosemary
1 cup|250 ml rooster or vegetable inventory
¼ teaspoon chili flakes
1 (15.5-ounce|439-gram) can cannellini beans, rinsed and drained
four ounces|110 grams crumbled feta
1 lemon, zested and juiced
kosher salt and freshly floor black pepper, to style
crispy potatoes, to serve
1. Warmth the olive oil in a medium skillet over medium. Add the garlic and one rosemary sprig and cook dinner till aromatic, about 1 minute. Add the inventory, chili flakes, and beans and convey to a boil. Scale back the warmth to take care of a simmer and cook dinner till the inventory has decreased by half, about 6 minutes. Take away and discard the rosemary sprig and pressure over a bowl, reserving the cooking liquid.
2. Switch the bean combination to a meals processor or blender with the feta and the lemon zest and juice. Purée, including the reserved cooking liquid as wanted (about 2 tablespoons to ¼ cup|60 ml), till easy. Season with salt and pepper and funky utterly. Refrigerate till prepared to make use of.
3. Mince the leaves from the remaining rosemary sprig and sprinkle over the dip. Drizzle with olive oil and serve alongside crispy potatoes.
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