A tasty bean dip is the answer to most questions in life. This one couldn't be easier... or tastier, for that matter. Whip it up in seconds and serve it with a lovely piece of BBQ'ed minted lamb.
Makes 1 bowl
1x400g can cannellini beans, drained
2 sprigs mint, leaves picked
Juice 2 lemons
1tbsp extra virgin olive oil
Good pinch sea salt and cracked black pepper
Pomegranate kernels, lemon zest and chopped mint to garnish
- Blend all ingredients in a food processor until smooth
- Serve in a bowl and garnish with chopped mint, pomegranate kernels and lemon zest
- Store in an airtight container in the fridge.