From Hugh Fearnley-Whittingstall’s book ‘River Cottage Veg Every Day’
This rich, creamy, deeply savoury dip is wonderful with crudités, or dolloped on to a warm flatbread. It also works well served on some crisp lettuce, as a salad. Serves 4-6
- 2 tbsp olive oil
- 1 small onion, chopped
- 200g artichoke hearts in olive oil, drained, oil reserved
- 3 garlic gloves, finely chopped
- A few sprigs of oregano, leaves only, finely chopped
- 400g tin cannellini beans, drained and rinsed
- Juice of ½ lemon
- ½ tsp dried chilli flakes
- 2 tbsp thick, plain yoghurt (I didn’t use this)
- 25g walnuts, toasted (optional)
- Sea salt and freshly ground black pepper
Heat 1 tablespoon olive oil in a frying pan over a medium-low heat and sauté for about 10 minutes, until soft and translucent. Meanwhile, roughly shop the artichoke hearts.
Add the garlic to the pan and stir for another couple of minutes. Tip in the oregano, cannellini beans and artichokes and cook, stirring, for a couple of minutes, until everything is heated through. Tip the mixture into a food processor and add the lemon juice, chilli flakes and yoghurt. Blend to a coarse purée. Add salt and pepper to taste and thin with a couple of tablespoons or so of the olive oil from the artichokes, until you have the texture you like.
Serve the dip warm or cold, trickled with olive oil, and scattered with toasted walnuts if you like.