This white bean dip with lemon and fresh garlic has a smooth and creamy texture. Served with deliciously crunchy Chantenay carrots it’s perfect for lunchboxes, picnics or parties.
Preparation time: 15 minutes
For the dip:
- 2 tbsp pine nuts
- 200g/7oz canned cannellini beans
- 2 large garlic clove, peeled and crushed
- 2 tbsp tahini
- Juice of half a lemon
- 1 tsp ground cumin
- Sea salt and black pepper
- 150ml olive oil
For the crudités:
- 500g Chantenay, tops removed and halved
What to do:
Toast the pine nuts in a small pan over a medium heat until they start to colour. Remove from the heat and set aside.
Drain the cannellini beans and place in a food processor with all the remaining ingredients except the oil. Blend to a smooth paste, adding a little oil at a time to make the smooth paste like consistency.
Taste and season adding a little more salt and lemon juice if required. This is best prepared overnight and chilled.
Top the dip with the toasted pine nuts and a drizzle of olive oil. Serve with the Chantenay carrots.