I did the dreaded job of cleaning my pantry out the other day and in the process realised I had so many cans of cannellini beans. Lucky I did have a few cans as as my first attempt of making this dip was not good!! This version however, I am quite chuffed with!
Ingredients 1 tsp chopped sage 1 tbsp chopped rosemary 3 cloves of garlic (or more if you don't have date night planned) 1/3 C olive oil 2 cans of cannellini beans, well drained and rinsed Juice from 1 large juicy lemon 2 tbsp water 2 tbsp of dukkah or cumin powder salt and pepper to taste
1. Heat oil until really hot. Add sage, rosemary and garlic and cook until fragrant- about minute. Then add cannellini beans and toss to coat. 2. Place bean mix in blender with water, lemon juice, dukkah, salt and pepper. Blend until smooth. 3. Place in bowl and drizzle over some oil and sprinkle with seeds. 4. Serve with seed crackers or veggie sticks.