Ingredients:

  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) tahini
  • 1 tbsp (15ml) fresh lemon juice
  • 1 clove (5g) garlic, minced
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 1 tbsp (15ml) water

Instructions:

  1. Rinse the cannellini beans thoroughly under cold water until the foam disappears and pat them slightly dry with a paper towel.
  2. Place the rinsed beans, olive oil, tahini, lemon juice, garlic, salt, and pepper into a food processor.
  3. Pulse several times, then blend on high for 60–90 seconds until the mixture becomes a smooth, glossy puree.
  4. Taste the dip; if too thick, add water one tablespoon at a time while blending on low until a velvety consistency is reached.