Smoky White Bean Dip

Simple & satisfying, a welcome addition to any picnic or party!

Prep Time: 5-10 minutes
Serves: 8-10
Pairs well with: Chili - Lime Pita Chips

Main Ingredients:
1 (540ml /19fl oz.) can of white kidney beans (Cannellini beans)
3-4 tbsp olive oil
Juice of one large lemon or 2 tbsp lemon juice
2 cloves of garlic crushed or 2 tsp minced
 
Seasonings/Spices:
½ tbsp smoked paprika
½ tbsp ground cumin or 3-5 drops cumin oil
Salt and pepper to taste
 
Method:
Rinse and drain beans.
In a blender or food processor combine beans, 3 tbsp of oil, lemon juice and garlic, process until smooth. If the mixture is lumpy add an additional tbsp of oil and blend until smooth.
 
Add paprika, cumin, salt and pepper and give the mixture a final blend until all seasonings are incorporated. Spoon mixture into a bowl and stir to ensure all ingredients are well incorporated.
 
Garnish with fresh herbs or a sprinkling of paprika, serve with crackers, bread and/or cut vegetables.
 
Tips & Variations:

• The flavours in this dip become more pronounced the longer it sits, I suggest making the dip ahead and storing it in the refrigerator for a few hours or overnight to enjoy maximum smoky flavour!
• If you want to add some additional spice to this dip incorporate 1-2tsp of ground cayenne during the blending process
• If you have a deep enough bowl a hand or stick blender can be used, the consistency may not be as smooth as if you had used a blender or processor, but the flavour will be the same