This dip is very much like a classic hummus recipe, it just uses cannellini beans instead of chickpeas for (I think) a nuttier, richer flavour. Add lots of lemon juice for a beautiful sharpness. I deliberately leave the garlic out of this one, but if you want to include it, just crush a tiny clove and include it in the main method.
This is delicious with hot pittas as part of a pick and mix dinner spread.
1 400g tin of cannellini beans, rinsed and drained
Juice of half a lemon
A big pinch of flaked seasalt
About 50g runny tahini paste
Use a stick blender to whizz everything together, adding more tahini or lemon juice (to taste) to ensure it’s dippable!
To serve, drizzle with olive or golden rapeseed oil, and garnish with chopped coriander, if you like.