Cannellini Bean & Sumac Dip

Serves 4

Time 15 minutes

Ingredients

1 × 400g tin cannellini beans, drained and rinsed

1 garlic clove, peeled and chopped

2 tbsp lemon juice

2 tbsp extra virgin olive oil (plus extra to finish)

1 tbsp tahini (optional, for creaminess)

1 tbsp chopped parsley leaves

Sea salt and freshly ground black pepper, to taste

To Serve

Extra virgin olive oil

Cracked pepper

1 tsp sumac

Warm pitta bread, or crudités

Method

Place the cannellini beans, garlic, lemon juice, extra virgin olive oil, tahini (optional) and a generous pinch of sea salt and pepper into a food processor. Blend until smooth, scraping down the sides as needed.

If the dip is too thick, loosen it with 1–2 tablespoons of cold water until you reach a soft, creamy consistency. Stir through the chopped parsley and adjust seasoning with extra salt, pepper or lemon if needed.

Spoon into a serving bowl, create a small swirl with the spoon and finish with a generous drizzle of extra virgin olive oil, sumac, and cracked black pepper.

Serve with warm pitta bread or crudités.