White Bean Dip With Basil Oil

• 1 cup basil leaves
• 1/2 cup extra virgin olive oil
• 1/2 cup olive oil, extra light
• 400 g cannellini beans, rinsed
• 100 g feta, chopped
• 1 garlic clove, crushed
• 2 tablespoons lemon juice
• 2 lebanese bread
• 2 teaspoons fennel seeds
• 1 teaspoon ground cumin

1. Place basil in a large heatproof bowl. Pour boiling water over and cover. Stand 30 seconds; drain. Refresh under cold water. Process basil, 1/4 cup extra virgin olive oil and 1/4 cup extra light olive oil until smooth. Transfer to a bowl; cover surface directly with plastic wrap.
2. Process beans with the feta, remaining extra virgin olive oil, garlic and juice until smooth. Season to taste with salt. Transfer to a serving bowl.
3. Preheat oven to 180 degrees C / 160 degrees fan forced. Cut bread into triangles. Place on baking trays. Brush with remaining extra light olive oil; sprinkle bread with combined seeds and cumin. Bake for for 3 - 4 minutes or until crisp.
4. Drizzle dip with 1/3 cup basil oil then serve with bread.
5. Enjoy.

basil, extra virgin olive oil, olive oil, cannellini beans, feta, garlic, lemon juice, lebanese bread, fennel seeds, ground cumin

Taken from www.food.com/recipe/white-bean-dip-with-basil-oil-381893 (may not work)