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.

Makes

Preparation

10min

Skill level

Easy
By
Average: 3.5 (92 votes)
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Ingredients

  • 400 g tin cannellini beans, drained and rinsed
  • 1 lemon, juiced
  • 2 garlic cloves, roughly chopped 
  • 3 tbsp olive oil

Cook's notes

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.

Instructions

Makes 2 cups

Puree the cannellini beans with the lemon juice, garlic and olive oil until smooth.