• Snack
  • |
  • Side
  • |
  • Condiment

Clementine Day's Spicy Cannellini Dip with Radish & Pickled Fennel

  • 10 MINS
  • |
  • 10 MINS
  • |

This special recipe is from the pages of Clementine Day’s cookbook Coming Together, specifically her chapter spent having lunch at my house! It was a gloriously sunny day and we ate outside in my front garden. As a small part of the delicious spread she put on, Clem made this spicy cannellini bean dip and she has kindly shared the recipe with us, to share with you!

Clem tops the dip with pickled shaved fennel and crunchy baby radishes. Although these toppings may seem like an accessory, we think they are integral! It’s well worth the extra few minutes to prepare them, you won’t regret it.

Clem says to play around with the amount of cayenne depending on how much spice you want, keeping in mind that the raw garlic adds significant heat. However, if you want to turn down the intensity of the garlic, pop them in the water you blanch the beans in for a few minutes.

Clementine Day's Spicy Cannellini Dip with Radish & Pickled Fennel


  • 1 can cannellini beans
  • 4 large cloves of garlic
  • 1 tbsp tahini
  • 1 tbsp pistachio butter (can substitute for additional tahini)
  • 1 handful parsley
  • 1 lemon
  • 3-4 tbsp extra virgin olive oil
  • Pinch of salt
  • 2 tsp cayenne pepper
  • Handful of baby radishes
  • 1/2 head fennel
  • 1/2 cup apple cider vinegar
  • 1 tsp sugar
  • Small handful of herbs of your choice


  1. Bring a pot of water to the boil. Drain your beans and rinse them off, add them to the pot and cook until tender.
  2. In a food processor, blitz all of your hummus ingredients until super smooth
  3. Using a mandoline, shave your fennel. Set the fennel aside in a bowl with the apple cider vinegar and sugar, top up with a little water if you need to make sure it’s all submerged.
  4. Depending on the size of your radishes, cut them in half or keep them whole. Keep your radishes in a little bowl of ice water to keep it fresh.
  5. To serve, add your hummus to a bowl or plate, top with pickled fennel, radishes and herbs (we used the fennel fronds).