Cannellini Bean Dip - cooking recipe

Ingredients

1/2 cup extra virgin olive oil
1 can (15 oz) cannellini beans, drained and rinsed
1/4 cup lemon juice
2 tbsp grated lemon peel
4 None anchovy fillets
2 tsp chopped fresh sage
1 clove garlic, crushed
None None Crudites, to serve

Preparation

Reserve 1 tbsp of the oil. Place remaining oil and remaining ingredients in a large skillet on medium heat. Cook for 2-3 mins until fragrant.
Remove from heat and cool slightly. Spoon into a food processor and pulse to form a smooth paste.
Spoon into a serving bowl. Drizzle top with reserved oil. Serve with crudites.