Donna Hay's White Bean Skordalia

Donna Hay's White Bean Skordalia

Prep
10
Cooking time
10
Serves
4

Method

1- Place the milk, garlic, bay leaf and lemon peel in a medium saucepan over medium heat and bring to a simmer.

2- Reduce the heat to low and cook for 5 minutes, or until reduced by half. Remove the bay leaf and discard.

3- Place the beans and 2 tablespoons of the milk mixture (including the lemon rind) in a food processor and process until smooth.

4- Add the lemon juice and Cobram Estate Ultra Premium Picual Extra Virgin Olive Oil and process to combine.

5- Drizzle the skordalia with extra Cobram Estate Extra Virgin Olive Oil, sprinkle with salt and pepper and serve with crackers.

Ingredients Chevron Icon

½ cup (125ml) milk

3 cloves garlic

1 bay leaf

2 strips lemon peel

400g can white (cannellini) beans, rinsed and drained

1½ tablespoons lemon juice

2 tablespoons Cobram Estate Ultra Premium Picual Extra Virgin Olive Oil, plus extra to serve

sea salt and cracked black pepper crackers, to serve