Butter bean and cranberry dip with crispy vege dippers

1.In a small frying pan, heat 2 teaspoons olive oil on low. Sauté the rosemary and garlic for 4-5 minutes until soft.

2.Transfer the rosemary mixture to a food processor with the butter beans, lemon juice, sumac and remaining oil. Process until smooth (add 1-2 tablespoons of water if too thick). Season.

3.Add the cranberries and pulse to combine. Serve the dip drizzled with extra oil, rosemary sprigs and a sprinkling of sumac.

4.Slice the vegetables thinly on a mandoline. Place in a bowl and toss with flour, shaking off the excess. In a large saucepan, heat the oil at 170°C until a little flour sizzles when added. Deep-fry the vegetables in 3 or 4 batches until golden and crisp. Drain on a paper towel and sprinkle with combined rosemary and salt. Serve with dip.