White bean dip
White bean dip great of crudites, sandwiches, or as a side dish for lamb cutlets.
Author: Amanda Lawson
- 1 400g tin white beans drained and rinsed
- 1/4 cup olive oil
- 1 tbsp tahini
- 1 lemon zest and juice
- 4 tinned anchovies (or 1 tsp flaked sea salt)
- 2 garlic cloves peeled and chopped (start with 1)
- a pinch of sea salt and freshly ground pepper, to taste
Blend all the ingredients together with a hand-held blender or in a food processor.
Check the taste: add more garlic, salt or lemon juice if you think it needs it.
If the dip is too thick for your liking, drizzle in a little more olive oil.
Store in a jar in the fridge for up to a week.
Serving suggestions: as a dip with chopped vegetables, in a sandwich with rocket and tomatoes, or smeared on a plate will grilled lamb cutlets on top.