White bean dip

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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

Pomegranate seeds, (optional)

Crackers, crudités

, breadsticks

, and/or baguette

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.
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

By easyFood