White Bean Dip with Burst Tomatoes

6 to 8

Creamy white bean purée topped with soft, burst cherry tomatoes and fresh basil.

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2 tablespoons olive oil (for tomatoes)	Cook tomatoes until bursting, cool			Scoop dip into bowl, top with tomatoes & basil
300 g cherry tomatoes
1 teaspoon sugar
kosher salt and pepper (for tomatoes)
2 cans cannellini beans, drained and rinsed	Purée beans, garlic, oil, chives, lemon, salt & pepper	Stream in ice water until combined	Taste and adjust seasoning
4 garlic cloves, minced
2 tablespoons olive oil (for dip)
2 tablespoons fresh chives
1 lemon, juice freshly squeezed
1 teaspoon kosher salt
½ teaspoon pepper
60 ml ice water
chopped fresh basil (for topping)

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