RECIPE MAGIC!

 

LEMON WHITE BEAN DIP

The quintessential appetizer and dip, white cannellini beans make this dip creamier and lighter than traditional chickpea hummus — and our Lemon EVOO gives it a lovely, subtle zesty hit, rather than adding any sharpness.

INGREDIENTS:
1 can white kidney beans
1/4 cup reserved liquid from can, set aside
1/4 cup tahini 
1/4 cup Lemon EVOO, plus extra for drizzle 
1 tsp Garlic EVOO, or one small garlic clove, minced
Pinch of chili flakes
Sea salt for garnish

[For a spicy version, substitute half the Lemon oil with Harissa, Chipotle or Cayenne EVOO. For a herbaceous dip substitute half Lemon oil with 2 tbsp Herbes de Provence or Milanese Gremolata oil.]

DIRECTIONS:
Add beans, tahini, olive oils and garlic in the bowl of your food processor, then puree until smooth. With the machine running add reserved liquid to attain desired consistency. You can add more water if you wish a lighter texture. Dollop the hummus into a serving bowl and drizzle with your favourite oil/balsamic duo. Garnish with additional chili flakes and sea salt to taste.