Bean and Caper Dip with Golden Sautéed Zucchini

By Ramya Sundrapandi

Bean and Caper Dip with Golden Sautéed Zucchini

This amazingly simple dish from food blogger Meike Peters is divinely satisfying. Thanks Eleni Hamilton for introducing us to this awesome food blog: Serves 2.

 For the dip:

  • 360g rinsed and drained canned cannellini beans
  • 20g capers, preserved in salt, rinsed
  • 1 small shallot, roughly chopped
  • 1/3 cup olive oil
  • freshly squeezed lemon juice

 For serving:

  • Olive oil
  • 2 small zucchini, cut into thick slices
  • Salt
  • Black peppercorns, crushed in a mortar
  • 1 small loaf fresh ciabatta

To make the dip simply purée the beans, capers, 1/2 of the shallot, olive oil, and lemon juice in a blender. Add more of the shallot to taste and purée until smooth. If the texture is too thick, add more olive oil, and, if necessary, season with additional lemon juice and salt to taste.

In a heavy pan, heat a splash of olive oil over high heat, turn the heat down to medium-high, and sauté the zucchinis for 1 1/2 minutes on each side or until golden with brown sprinkles. The zucchini should only start to soften outside and still have some bite on the inside. Season with salt and pepper to taste.

Divide the zucchini between plates and add a dollop of the bean caper dip. Drizzle the dip with a splash of olive oil and sprinkle with a little pepper. Serve with fresh ciabatta, enjoy warm or cold.