Cannellini bean, black olive, sun-dried tomato and basil dip v

The flavours of the Mediterranean are in this simple dip, which is quick to whiz up from a can of beans. It’s great served with pieces of raw vegetables or crisps for dipping, spooned on top of some lettuce as a starter, or spread on crackers, pitta bread or crostini.

SERVES 4–6

1 small garlic clove, crushed

400g can cannellini beans, drained and rinsed

juice of lemon

3–4 sun-dried tomatoes, drained if in oil, or soaked in hot water for 30 minutes if dry

8 black olives, pitted

salt and freshly ground black pepper

1–2 sprigs of basil

Put the garlic, beans, lemon juice, tomatoes and olives into a food processor and whiz to a thick pur?e. Alternatively, put them into a deep container and use an electric hand blender. Season to taste with salt and pepper, pour into a serving bowl and then tear the basil leaves over the top.

Serve with crisp pitta strips and a chunky salad of Little Gem hearts, firm tomatoes and batons of cucumber.