Ingredients:

  • 1 (15-ounce) can cannellini beans, drained and rinsed (425g)
  • 2-3 cloves garlic, minced (or roasted)
  • 1/4 cup extra-virgin olive oil, plus more for drizzling (60ml)
  • 1/4 cup fresh lemon juice (60ml)
  • 2 tablespoons tahini (optional) (30ml)
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/4 teaspoon red pepper flakes (optional) (1.25ml)
  • Salt and freshly ground black pepper to taste
  • Pita bread, crackers, or crudités, for serving

Instructions:

  1. Drain and rinse the cannellini beans thoroughly under cold water.
  2. In a food processor, combine the drained beans, garlic (minced or roasted), olive oil, lemon juice, tahini (if using), parsley, and red pepper flakes (if using).
  3. Process until smooth and creamy. Scrape down the sides of the food processor as needed.
  4. Season the dip with salt and pepper to taste.
  5. For best flavor, chill the dip in the refrigerator for at least 30 minutes.
  6. Transfer the dip to a serving bowl. Drizzle with extra olive oil and garnish with additional parsley and red pepper flakes (if using). Serve with pita bread, crackers, or crudités.