recipes
Garlicky bean and artichoke dip with flatbread
2025-01-03
Ingredients
For the dip
300g cooked white beans, drained (Camel brand)
280g cooked artichoke hearts, drained (Camel brand)
1 tsp lemon zest
Juice ½ lemon
1 clove garlic
Salt and pepper to taste
100g plain white feta cheese (Camel brand)
1 tbsp toasted flaked almonds
1 tbsp fresh mint leaves
For the flatbread
100g plain yogurt (Benna)
200g self-raising flour (Lamb brand)
1 tsp baking powder
1 tsp garlic granules
1 tbsp olive oil plus extra for frying (Borges)
Pinch salt
Method
Start with the flatbreads. Place all the ingredients into a food processor and blitz together to a smooth dough, adding in a little water if necessary. Place into a bowl, cover and allow to rest for 25 minutes. Meanwhile, to make the dip simply blitz together the white beans, artichoke hearts, lemon zest and juice, garlic and season well with salt and pepper. Spoon into a large deep plate, crumble over the feta and toss over the mint leaves and flaked almonds. Once the dough has rested, divide into 6 pieces and roll out into flatbreads. Heat the extra olive oil in a large pan and fry the breads for 3-4 minutes on each side till lightly golden. Serve immediately with the dip whilst still warm.
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