Wild Garlic & White Bean Dip with Spring Crudités and Ramp Oil

Equipment

• Mandoline Slicer

• ▸2 cans (400g each) cannellini beans, drained and rinsed
• ▸40 g wild garlic leaves (ramsons), roughly chopped, plus a few whole leaves to garnish
• ▸3 tablespoons extra-virgin olive oil
• ▸2 tablespoons fresh lemon juice
• ▸1 teaspoon lemon zest
• ▸1 small clove garlic, peeled
• ▸3 tablespoons cold water, plus more to adjust consistency
• ▸1 teaspoon flaky sea salt, plus more to taste
• ▸0.5 teaspoon white pepper
• ▸0.25 teaspoon ground cumin
• ▸10 g ramp leaves (wild leek tops), roughly chopped
• ▸4 tablespoons extra-virgin olive oil, for ramp oil
• ▸1 pinch flaky salt, for ramp oil
• ▸4 radishes, thinly sliced into rounds, for crudités
• ▸2 small Persian cucumbers, cut into spears, for crudités
• ▸6 asparagus spears, tough ends snapped off, for crudités
• ▸4 spring onions, trimmed, for crudités
• ▸1 handful snap peas, strings removed, for crudités

1. 1

   1. Make the ramp oil: Combine the chopped ramp leaves, 4 tablespoons of extra-virgin olive oil, and a pinch of flaky salt in a high-speed blender or small food processor. Blitz for 60–90 seconds until vivid green and mostly smooth. Strain through a fine-mesh sieve lined with cheesecloth, pressing gently — don't squeeze hard or you'll cloud the oil. Set aside; it will deepen in color as it rests.

2. 2

   2. Build the dip base: Add the drained cannellini beans, wild garlic leaves, 3 tablespoons olive oil, lemon juice, lemon zest, raw garlic clove, cold water, salt, white pepper, and cumin to a food processor.

3. 3

   3. Blend until very smooth, scraping down the sides twice, about 2–3 minutes total. The extended blending breaks down the bean cell walls further, producing a silkier texture. Add more cold water, one tablespoon at a time, if the dip feels stiff — aim for the consistency of thick hummus.

4. 4

   4. Taste and adjust: wild garlic heat varies enormously by season and forage location. If it tastes sharp, add another squeeze of lemon to balance; if it seems mild, add a few extra wild garlic leaves and blend again.

5. 5

   5. Prepare the crudités: Arrange radish rounds, cucumber spears, asparagus spears, spring onions, and snap peas on a large serving board or platter. Keep them cold in the fridge until ready to serve.

6. 6

   6. Plate the dip: Spoon the white bean dip into a wide shallow bowl, using the back of a spoon to create a swirling well in the center. Drizzle the ramp oil generously into the well and across the surface.

7. 7

   7. Garnish with reserved whole wild garlic leaves, a few extra radish rounds, and a final pinch of flaky sea salt. Serve immediately alongside the crudités.

Nutrition (estimated per serving)

Calories

285

Fat

17g

Carbs

24g

Protein

9g

Fiber

7g

Sodium

420mg

Variations

• ◆Swap cannellini beans for butter beans (lima beans) for an even creamier, more buttery base that lets the wild garlic come through more assertively.
• ◆Stir 2 tablespoons of white miso into the dip before blending for a fermented, savory undercurrent that sits surprisingly well alongside the Mediterranean base.
• ◆Replace ramp oil with a basil-and-wild-garlic flower oil using the same infusion technique, then scatter the edible blossoms on top before serving.

Storage & Make-Ahead

The white bean dip keeps well in the fridge for up to 4 days in a sealed container, though the wild garlic flavor mellows noticeably after day two, so it's worth making it closer to when you need it. Store the ramp oil separately in a small jar for up to 5 days; it will deepen to a darker, more olive-toned green but the flavor holds. The crudités are best prepped the morning of serving, kept in a bowl of ice water in the fridge to stay crisp, then patted dry before plating. The dip doesn't freeze well, since the blended beans turn grainy and the wild garlic loses its brightness on thawing.