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White Bean & Chickpea Dip
Ingredients
- 15 oz (425g) can cannellini (white) beans, rinsed and drained
- 15 oz (425g) can chickpeas, rinsed and drained
- 1 1/2 tsp ground cumin
- 3 cloves garlic, crushed
- 2 tbs shopped parsley
- 3 tbs lemon juice
- 1 tsp lemon zest
- 1 tbs tahini
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Directions
- Place all ingredients in a food processor and process for 30 seconds. With the motor still running, slowly add 3 tablespoons hot water to the processor in a thin stream until the mixture is smooth and 'dippable'. Serve at room temperature with pita crisps.
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