The quintessential appetizer and dip. Silky, creamy, yummy. With our most delicious duos

White cannellini beans make this hummus creamier and lighter than traditional chickpea hummus, and our Lemon olive oil gives it a lovely, subtle lemony hit, rather than adding sharpness.

1 can (19oz) white kidney beans or prepare dried, based on package directions.
1/4 cup reserved liquid from can, set aside
1/4 cup tahini 
1/4 cup Lemon olive oil, plus extra for drizzle
1 small garlic clove, minced
Pinch of chili flakes
Sea salt for garnish

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

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.