World Cuisine

  • 400 g (13 oz) can cannellini beans, rinsed and drained
  • ½ teaspoon ground cumin
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 3 tablespoons soured cream
  • 1 small garlic clove, crushed
  • salt and pepper
  • crispy tortilla chips, to serve (see page 160)
  • 25 g (1 oz) hulled pumpkin seeds
  • 2 tablespoons olive oil
  • large handful of coriander leaves
  • grated rind and juice of ½ lime

Place the cannellini beans, cumin, measurement water, oil, soured cream and garlic in a food processor or blender and blend until smooth. Season to taste. Transfer to a serving bowl and set aside.

Make the pesto. Heat a small, dry nonstick frying pan, add the pumpkin seeds and dry-fry for 2 minutes until very lightly toasted. Leave to cool, then chop the seeds until small. Alternatively, whizz the seeds in a mini food processor. Stir together the chopped seeds, the oil, coriander, lime juice and rind in a bowl and season to taste.

Swirl the pesto over the white bean dip and serve with crispy tortilla chips.

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