Skordalia is a sauce or dip usually made from potato and flavoured with garlic, olive oil, lemon juice and parsley. This white bean version from George Calombaris is fast and delicious.
- 400 g tin cannellini beans, drained and rinsed
- 1 lemon, juiced
- 2 garlic cloves, roughly chopped
- 3 tbsp olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes 2 cups
Puree the cannellini beans with the lemon juice, garlic and olive oil until smooth.