Getting back to my new year resolution to focus on healthy eating (after last weeks’ cheesecake detour), I wanted to share with you a recipe for dip. This makes a refreshing change from hummus.
Sage is known for its’ antioxidant and anti-inflammatory properties, and has quite a distinctive flavour. The taste of fresh sage and fried sage are different and I used both in this dip to add an extra depth of flavour. I currently have an abundance of sage thanks to two plants growing on my kitchen windowsill, but feel free to experiment with whatever herbs you have available.
Extra virgin olive oil does not withstand high temperatures well, but is delicious on salad or used in dips where it is not heated. Regular olive oil can be used for frying or cooking.
If you don’t have a food processor, you could make this dip by mashing the ingredients together with a fork, just make sure to finely chop the garlic.
Depending on how healthy you are trying to be, this dip is great served with corn chips, vegetable chips, vegetable crudités, or even pita or flat bread ‘chips’.
Pita chips: Take your favourite flat bread, it could be Lebanese bread, pita, or your favourite wrap. For a gluten-free option, use a gluten-free wrap or flat bread. Cut the bread into chip size triangles and spread on a baking tray. If you want to crank up the flavour of your flat bread chips, spray your cut bread with a little olive oil spray, sprinkle with salt or feel free to experiment with other flavour combinations. Cook in a low 150°C oven until crisp and dry, tossing occasionally to prevent those chips on the outsides from burning and to let the chips crisp evenly. Cool completely and store in an airtight container until ready to serve.
Sage and butter bean dip
- 40 sage leaves, or to taste
- 1 small lemon, zested and juiced
- 400g tin of butter beans
- 50mls olive oil for frying
- 50mls extra virgin olive oil
- 1 small clove of garlic
- Salt, to taste
- Heat the olive oil and fry 2 of the sage leaves until crisp.
- Remove from the oil and drain the fried sage leaves on paper towel.
- Drain the butter beans to remove the liquid and add to a food processor bowl.
- Add the fried sage leaves, the fresh sage leaves, lemon zest and juice, salt and garlic to the food processor bowl.
- Add the remaining sage infused olive oil you used to fry the sage leaves and the extra virgin olive oil to the food processor.
- Blitz the ingredients until you have a smooth dip.
- Transfer your dip to a bowl and serve with your favourite accompaniments. Enjoy.
What is your favourite dip? Has this post inspired any new ideas?