Name: Rocket and white bean dip with spiced flat bread
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1
Cuisine: holiday
Ingredients: 2 x 400g cans cannellini beans, rinsed, drained; 60ml olive oil; 75g wild rocket; 1 clove garlic, crushed; 60ml lemon juice; 1 pkt Middle Eastern flat bread (such as Afghan, Turkish or pita bread); Olive oil, for brushing; 30g zaatar; 50g pine nut; Finely grated rind of 1 lemon

Rocket and white bean dip with spiced flat bread

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Prep Time:
10 minutes

Cook Time:
8 minutes

Total Time:
18 minutes

Ingredients:

2 x 400g cans cannellini beans, rinsed, drained
60ml olive oil
75g wild rocket
1 clove garlic, crushed
1 pkt Middle Eastern flat bread (such as Afghan, Turkish or pita bread)
Olive oil, for brushing
30g zaatar
50g pine nut
Finely grated rind of 1 lemon

Instructions:

In a large bowl, mix beans with 2 tablespoons of extra virgin olive oil. Mash with a potato masher until a paste forms. Finely chop 50g of rocket and add it to the bean mixture along with garlic and lemon juice. Mash everything until well combined. Season with salt and pepper to taste. The dip can be prepared up to this point and stored in the refrigerator until serving time. Remember to let it come to room temperature before serving.
To serve, preheat oven to 200°C. Arrange bread on a baking tray. Drizzle with olive oil and sprinkle with za'atar. Bake for 5-8 minutes until crispy. Cut into thin wedges. Spread dip on a plate. Mix extra virgin olive oil, rocket, and pine nuts, then sprinkle over dip with lemon zest. Serve with spiced flatbread wedges.

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