Appetizer: United States – Silky White Bean Purée

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 20 min

Total 35 min

Ingredients

1 small fennel bulb, cored and very thinly sliced (fronds reserved)
4 radishes, thinly sliced
1 / 2 tsp fennel seeds (optional)
1 / 3 cup (80 ml) white wine vinegar
1 / 3 cup (80 ml) water
1 tsp sugar or honey
1 / 2 tsp kosher salt, plus more to taste
1 can (15 oz / 425 g) cannellini beans, drained and rinsed
1 small garlic clove, finely grated
2 tbsp (30 ml) extra-virgin olive oil, plus more for serving
1 tbsp (15 ml) fresh lemon juice
1 tsp finely grated lemon zest
1 tbsp (15 ml) tahini
1 tbsp chopped fresh parsley
1 tbsp chopped fresh dill (optional)
1 / 4 tsp ground cumin
Freshly ground black pepper, to taste
Toasted baguette slices or grilled pita wedges, for serving
Fennel fronds and lemon wedges, for garnish

Instructions

Make the quick pickle: In a bowl, combine vinegar, water, sugar (or honey), and 1/2 teaspoon kosher salt. Stir to dissolve. Add fennel slices, radishes, and fennel seeds if using. Press vegetables down to submerge and let sit 15–20 minutes (or up to 2 hours refrigerated), stirring once.
Prepare the purée: In a food processor, combine cannellini beans, garlic, 2 tablespoons olive oil, lemon juice, lemon zest, tahini, parsley, dill (if using), cumin, a pinch of salt, and a few grinds of pepper. Blend until very smooth and creamy, 45–60 seconds. If too thick, add 1–2 teaspoons cold water to loosen. Taste and adjust salt, pepper, or lemon.
Assemble: Spoon the white bean purée onto a shallow plate or small platter, making a slight well. Drain the pickled fennel and radishes (discarding brine or reserving for another use) and mound over the center.
Finish and serve: Drizzle with a little olive oil, scatter reserved fennel fronds, and serve with toasted baguette slices or grilled pita wedges and lemon wedges for squeezing.