MAKES A LARGE BOWL | 10 MINUTES

White bean dip

A very slight twist on everyone’s favourite hummus and a great way to get another plant into our diets. Variety is the spice of life!

METHOD

Put the beans, tahini, garlic and the juice of one and a half lemons in a food processor. Blitz until smooth, adding a tablespoon of cold water at a time, as needed, until you reach your preferred consistency. Season to taste then add the rest of the lemon juice if you like it more lemony or if your lemons aren’t especially juicy.

Serve with a generous drizzle of extra virgin olive oil and chilli flakes on top.

INGREDIENTS

1x 660g jar or 2x 400g tins of white beans, drained (and rinsed if tinned)

5 tbsp tahini

3 garlic cloves

Juice of 2 lemons

Sea salt

Optional: pinch of ground cumin or ground coriander

For serving:

Extra virgin olive oil

Pinch of chilli flakes

Crackers, crisps, pitta

Crunchy veg