Isca's White Bean Dip & Rye Seed Crackers

Manchester’s Levenshulme has been so lucky since Isca opened its doors. Isca is the love child of business partners, Caroline Dubois and Isobel Jenkins. Caroline has been at the helm of the wine programme at Where the Light Gets In and Isobel has been popping up all over town with her successful supperclub series, Seasons Eatings.

Isca celebrates, simple, seasonal and delicious food and low intervention, well made wine.

The duo were on the show teaching us a simple aperitivo snack and chatting all things orange wine! You can watch back their episode here.

And if you want to whip up the dip & crackers, recipe below!

For the dip

1 tin of butter beans, or cannelini beans

3 tbsp tahini

1 preserved lemon

A handful of wild garlic (or normal garlic)

1 lemon - only used to doctor to taste, so don’t panic if you don’t have one.

Rapeseed oil or olive oil - just one that not too strong tasting

Salt + pepper

For the crackers

100g rye flour

100g rye flakes or oats

150g mixed seeds (sunflower, linseed, chia, pumpkin, sesame, poppy or whatever you have in the cupboard)

155ml hot water from the tap

50ml rapeseed or pomace oil

Salt to taste

METHOD

For the dip, add all of your ingredients to a blender/hand blender/food processor and blitz! Add in your oil slowly, allowing it to emulsify. Once it’s to the texture you want, pour into a serving bowl, top with some of your rapeseed or olive oil and seeds of your choosing.

For the crackers, mix all of your dry ingredients in a bowl. Add your wet ingredients and stir together, until it all comes together in a thick mix. Spread your mix out onto a piece of parchment paper, or if you’re lucky to have a silpat - use that! Lay another piece of parchment over top and using a rolling pin, roll the mixture out really really thin. It should be like a thing piece of seed paper, ready to be baked in the oven and come out as a sheet to be broken into your crackers.

Set your oven to 170c and pop the sheet in your oven for 10 minutes, then check on them every 2 to 3 minutes until they feel crispy but you don’t want too much colour on them otherwise they will break up when you try to eat them. They should be slightly soft to the touch in the middle as they will firm up as they cool down. When they are cool break them into shards and store in a tub with a lid for a week, or just eat them straight away like we did!