White bean and fennel dip

Step 1/4

• ¼ tsp fennel seeds
• ¼ lemon (juice and zest)
• 200 g white beans (canned)

• frying pan
• fine grater
• citrus press
• colander

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.

Step 2/4

• ¼ fennel bulb with fronds

• food processor
• cutting board
• knife

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.

Step 3/4

• ¼ clove garlic
• ¼ tbsp lemon juice
• ¼ tsp lemon zest
• 6¼ g Parmesan cheese
• 30 ml olive oil
• ¼ tbsp water

• food processor

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.

Step 4/4

• salt
• pepper
• assorted sliced vegetables for serving

Once combined, taste and adjust seasoning as desired. Transfer dip to a serving bowl and serve with vegetable sticks. Enjoy!

Enjoy your meal!