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Rocket and white bean dip with spiced flat bread
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
  • 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
Instructions:
  • In a large bowl, mix beans with 2 tablespoons of extra virgin olive oil. Mash into a paste using a potato masher. Finely chop 50g of rocket and add it to the bean mixture along with garlic and lemon juice. Mash until everything is well combined. Season with salt and pepper to taste. Refrigerate in an airtight container until ready to serve, then let it return to room temperature before serving.
  • When ready to serve, heat the oven to 200°C. Place bread on a tray, brush with olive oil, sprinkle za'atar, then bake for 5-8 minutes until crispy. Cut into thin wedges. Spoon dip onto a plate and top with a mixture of olive oil, rocket, pine nuts, and lemon rind. Enjoy with spiced flatbread wedges.

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