Cannellini, Mint & Sumac Dip

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
2tbsp tahini
2 sprigs mint, leaves picked
Juice 2 lemons
1tsp sumac
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.