Skordalia is normally made from potato and garlic but this simple version made with cannellini beans instead is a quick version that is absolutely delicious. It makes a really simple breakfast or lunch spread on warm crusty toast with lemony grilled artichokes, and is a really quick dip to make if you are having people over at the last minute.

Cannellini Bean Skordalia Recipe
400g can cannellini beans (drained and rinsed)
1 large clove garlic
7 tbsp lemon juice (about 2 fresh lemons)
4 tbsp olive oil
3 tbsp water
1/4 tsp salt

To serve: toasted wholegrain bread, grilled or marinated artichokes, chopped parsley

Chop peeled garlic in food processor. Add remaining ingredients and process until smooth. Taste for seasoning and adjust if necessary. It should be a lovely smooth lemony flavour. The garlic will mellow once the dip is refrigerated.

Serve on warm wholegrain toast topped with artichokes, parsley and a squeeze of lemon.

Tips and Tricks for this recipe: We find it best to always rinse canned pulses and beans in a sieve under running water until all frothy residue is removed. Instead of table or iodized salt try a flaked finishing salt.

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