Cannellini bean dip
by Urvashi Roe
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4
10 minutes
Ingredients
500g of tinned cannellini beans, drained weight
2 garlic cloves
120ml of extra virgin olive oil
80ml of tahini
2 tsp sea salt
1 lemon, juice and zest
Method
1
Place all ingredients in a food processor and blend until smooth, or less if you prefer a coarse texture