Smashed cannellini bean crostini

• olive oil↗4 tbsp tbsp

  plus extra for drizzling (optional)

• sage leaves↗12

  (optional)

• onion↗1

  finely chopped

• garlic clove↗1

  finely chopped

• cracked black pepper↗1⁄2 tsp tsp
• cannellini beans↗400g can g

  drained and rinsed

• lemon↗1⁄2

  juiced

• crostini↗12

  or breadsticks, to serve (see tip, below)

Step-by-step instructions

1. 1

   Heat half the oil in a shallow saucepan over a low-medium heat and scatter in the sage leaves, if using. Fry for 2 mins until crisp, lift onto a plate using a slotted spoon. Tip the onion into the pan and cook for 3 mins until soft, then add the garlic and cook for 1 min more. Sprinkle in the pepper and toast for 1 min, then stir in the beans. Turn off the heat. Stir in the lemon juice.

2. 2

   Season the mixture with salt, then tip into a food processor or mini chopper with the remaining oil. Blitz everything together to your desired consistency – it can be a smooth or a rough paste. Will keep covered in the fridge for two days. Bring to room temperature 1 hour before serving.

3. 3

   Serve the dip as is with crostini or breadsticks, or drizzle with a little extra olive oil and top with the crispy sage leaves, if using.