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

Ingredients

• ▸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

Instructions

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.

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.