White Bean Dip With Basil Oil - cooking recipe

Ingredients

1 cup basil leaves
1/2 cup extra virgin olive oil
1/2 cup olive oil, extra light
400 g cannellini beans, rinsed
100 g feta, chopped
1 garlic clove, crushed
2 tablespoons lemon juice
2 lebanese bread
2 teaspoons fennel seeds
1 teaspoon ground cumin

Preparation

Place basil in a large heatproof bowl. Pour boiling water over and cover. Stand 30 seconds; drain. Refresh under cold water. Process basil, 1/4 cup extra virgin olive oil and 1/4 cup extra light olive oil until smooth. Transfer to a bowl; cover surface directly with plastic wrap.
Process beans with the feta, remaining extra virgin olive oil, garlic and juice until smooth. Season to taste with salt. Transfer to a serving bowl.
Preheat oven to 180 degrees C / 160 degrees fan forced. Cut bread into triangles. Place on baking trays. Brush with remaining extra light olive oil; sprinkle bread with combined seeds and cumin. Bake for for 3 - 4 minutes or until crisp.
Drizzle dip with 1/3 cup basil oil then serve with bread.
Enjoy.