Ingredients:

  • 1 (15 oz / 425g) can cannellini beans, drained and rinsed
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp tahini
  • 2 small cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Drain the cannellini beans into a colander and rinse under cold water for 30 seconds. Pat them slightly with a paper towel to remove excess moisture.
  2. Place the rinsed beans, minced garlic, lemon juice, tahini, salt, and black pepper into the food processor. Pulse until the beans are coarsely broken.
  3. Slowly drizzle in the olive oil while the motor is running until the texture shifts from chunky to a velvety, pale cream.
  4. Taste the dip and add an additional teaspoon of lemon juice if more brightness is needed. Use a spatula to scrape the sides and pulse for 10 seconds until completely homogenous and glossy.
  5. Transfer to a serving bowl and garnish with chopped fresh parsley.