Preparation time: 10 minutes
- 1 can cannellini beans, rinsed
- 2 tbsp tahini
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 clove garlic, crushed
- Salt to taste
- Place all ingredients in food processor and blend until smooth. Add a twist of salt to taste.
- Serve and enjoy!
- Store leftovers in an airtight container in the fridge for up to two days.
Add a sprinkle of paprika and cayenne for a spicy twist.
Serve with veggie sticks, whole grain crackers or use on our Roasted Chicken, Capsicum & Pesto Sandwich!