5 min Mediterrannean Dip
When I say 5 min I really mean 2 minutes. I normally buy my beans dry and in bulk. I soak them over night, boil them up for a couple of hours and then freeze them. This tends to be more economical than buying them in tins and I like the idea of using reusable containers. It’s a little bit more green.
This time I used cannellini beans.
I separate the portions in the amounts I know I like to use for one meal so there is less waste from my point of view.
Beans (the equivalent of a tin – not the little tins mind, the regular ones), garlic, salt, pepper, smoked paprika, 1 lemon and tahini (the jar I have was 3.49 and you’d get easily 5 dips from it), olive oil.
Put all the ingredients in your food processor and blast it for 90 sec. I added a bit of olive oil to loosen the consistency.
Pour into a serving dish and add some olive oil and a sprinkle of paprika for colour. It will keep up to 5 days in the fridge in an air tight container (the olive oil aid with the conserving process).
Hope you try this and like it!