White bean dip

Serves 4
800g cannellini beans, rinsed and drained
Juice of 1 lemon 
2 tbsp tahini
3 garlic cloves, crushed
80ml extra virgin olive oil, plus extra to serve
1/2 tsp paprika, plus a sprinkle to serve
Salt and black pepper 

To serve
Pomegranate seeds, (optional)
Crackers, crudités, breadsticks, and/or baguette
  1. Place the beans into a food processor and add the lemon juice, tahini, garlic, olive oil, paprika and some salt and pepper. Whizz until smooth, adding a splash of water to loosen if needed. 
  2. Spoon the dip into a large bowl, sprinkle with a little extra paprika and garnish with pomegranate seeds, if desired. Drizzle over a little more olive oil, and serve at room temperature with lots of crackers, crudités, breadsticks or some good crusty bread.

Per serving 263kcals, 23.3g fat (3.3g saturated), 12.6g carbs (0.3g sugars), 5g protein, 5g fibre, 0.179g sodium