Artichoke and cannellini bean dip

ROSÉ IS THE ULTIMATE CASUAL WINE - SUITED TO LAZY SUNNY AFTERNOONS AND SNACKS THAT END UP TURNING INTO DINNER! WE'VE GOT THE PERFECT RECIPE FOR YOU TO PAIR WITH JULES' DELICIOUS ROSÉ.

WHEN SNACKS TURN INTO DINNER... WE'VE GOT THE PERFECT RECIPE TO PAIR WITH JULES' DELICIOUS ROSÉ.

This Tuscan bean dip is Italy’s version of hummus: creamy and delicious, it’s a great vegan recipe - perfect to share with crostini or as part of a vegetable crudité platter. The addition of preserved artichoke hearts, lemon zest & herbs make it a gorgeous entertaining accompaniment to chilled glasses of The Jules Rosé. 

INGREDIENTS

½ a day old baguette
400gm can of Cannellini Beans, drained
200gm jar of Artichoke Hearts, drained. [Reserve two artichoke pieces for garnish]
Extra Virgin Olive Oil
1 tbsp Tahini
1 lemon - Juice & finely grated zest
2 Cloves Garlic, crushed
1-2 tbsp Finely chopped flatleaf parsley, rocket or chervil
Flaked Salt & Freshly Ground Black Pepper

METHOD

First make the crostini - finely slice a day old baguette into 3 to 4 mm thick slices slightly on the diagonal and lay in a single layer on a lined baking tray. Squeeze a clove of garlic into a third of a cup of olive oil in a small bowl and stir to combine. Add a teaspoon of finely chopped parsley if desired. Brush this flavoured oil over the cut slices of baguette and toast in an oven at 190c for 10 to 15 minutes until golden. Will keep in an airtight container for up to 2 weeks [These slices can also be crushed or processed into fine crumbs to make pangritata [crunchy Italian flavoured bread crumbs] to serve on top of salads and pasta dishes]

For the dip - place beans, tahini, artichokes and lemon juice in a small food processor and process until creamy in texture. Taste and adjust seasoning to suit. It may take more lemon juice and salt than you think. Place in a serving dish, sprinkle over zest, the finely chopped herb you’re using and a drizzle of good quality extra-virgin olive oil.

Serve with chilled glasses of The Jules Rosé and plenty of crostini or as the feature on a crudité platter surrounded by raw baby vegetables. [We like to use radishes, celery, cucumber, carrots, asparagus spears & snow peas].