AT A GLANCE
Whether you eat this as a snack or light meal, chances are you'll be coming back for more of this moreish creamy-spicy combo. Begin this recipe a day ahead to soak the white beans.
|01||Preheat oven to 220C. Combine beans, chicken stock and 500ml cold water in a large saucepan, bring to the boil over medium-high heat and cook until beans are tender and liquid is almost evaporated (45-50 minutes), drain, reserving cooking liquid.|
|02||Roast garlic on an oven tray until very tender (40-45 minutes). When cool enough to handle, squeeze cloves from skins into a bowl (discard skins).|
|03||Reserve ½ cup of beans to serve and process the rest with garlic, lemon juice and 50ml extra-virgin olive oil in a food processor until smooth, season generously to taste. Thin slightly with a little reserved cooking liquid if too thick. Transfer to a saucepan.|
|04||Heat remaining olive oil in a frying pan over medium-high heat, add pepperoni and stir occasionally, until it starts to crisp at the edges (2-3 minutes). Remove pan from heat, add oregano and vinegar (be careful, hot oil will spit), stir to combine and season to taste.|
|05||Warm white bean purée gently over low heat, stirring continuously. Spread onto char-grilled slices of sourdough, scatter reserved beans over, top with fried pepperoni and serve hot.|