Cannellini Bean Dip With Cumin Butter And Flatbreads

Enjoy this flavourful Cannellini Bean Dip with Cumin Butter alongside homemade flatbreads for a delightful snack or light meal. The dip is smooth and creamy with hints of cumin and garlic, while the flatbreads are soft and perfect for dipping.

(Serves 4)

Hummus

  • 80ml Olive Oil
  • 3 Garlic Cloves
  • 5ml Cumin Seeds
  • 1 Shallot
  • 1 Tin Cannellini Beans
  • 10ml Lemon Juice
  • 15ml Tahini
  • Salt and Black Pepper for Seasoning

Burnt Butter

  • 60g Butter
  • 5ml Cumin Seeds

Flatbreads

  • 325g Cake Flour
  • 15ml Castor Sugar
  • 1 Packet Yeast
  • 60ml Olive Oil
  • 200ml Lukewarm Water

For Brushing/Finishing

  • Olive Oil
  • Flaky Sea Salt

Bean Dip

  • Sauté the shallots in 15ml olive oil, add the garlic and cumin and cook until caramelized.
  • Add 80ml water and the beans and simmer for about 5 minutes (most of the water should be absorbed or evaporated). Season.
  • Place in a food processor and add the remaining olive oil, lemon juice, and tahini. Process until smooth. Spoon into a bowl, cool, and cover.
  • TO SERVE: Combine the butter and cumin in a small frying pan and cook until nut-brown in color. Pour over the beans and garnish with fresh thyme. Serve with the flatbreads for a delicious snack or light meal.

Flatbreads

  • Combine the flour, salt, sugar, and yeast in the bowl of a stand mixer with the dough hook attachment. Mix on low speed to combine, add olive oil, and the lukewarm water until it forms a soft, sticky dough (adding a little more water, if necessary). Increase speed to medium and mix until dough is smooth and elastic.
  • Place dough in an oiled bowl, cover and leave to rise until doubled in size.
  • Turn out dough onto a lightly floured surface. Divide into 8 equal portions, then roll into balls. Cover with a damp cloth and stand in a warm place to rise slightly.
  • Roll out on a lightly floured surface and place on oiled trays.
  • Heat a little olive oil in a large frying pan on medium heat and cook one flatbread at a time, turning halfway, until golden and cooked through (4 minutes). Keep warm in the oven while you cook the rest.
  • Brush with olive oil and season with sea salt.