|1 tsp||fennel seeds|
|800 g||white beans (canned)|
|25 g||Parmesan cheese|
|120 ml||olive oil|
|assorted sliced vegetables for serving|
Oaked Chardonnay, Napa Valley
This full-bodied white wine will compliment the heartiness of this dip with warm notes of tropical fruits and vanilla.
Toast the fennel seeds in a frying pan over medium heat until fragrant. Set aside to cool slightly. Zest and juice the lemon and set aside. Drain and rinse the white beans.
Remove fennel fronds from stalks; discard stalks and transfer fronds to a food processor along with the seeds. Slice fennel bulb into wedges for serving along with any other vegetables you prefer and set aside.
Add white beans, garlic, some lemon juice and zest, and cheese to food processor, as well. Blend until smooth, then stream olive oil and water in as you continue to blend.