White Bean Dip

I was going to make hummus the other night, when I blindly opened a pan of canellini beans instead of chickpeas.  Turned out to be a delicious mistake!

White Bean Dip

1  15 oz can of white canellini or kidney beans, drained

2 tablespoons of tahini

1/2 the juice of one lemon plus 1/2 teaspoon lemon zest

1 teaspoon cumin

1 teaspoon garlic

salt and pepper to taste

GOOD olive oil (the expensive kind makes all the difference in this recipe)

Combine all ingredients except olive oil into a food processor or blender. Slowly pour in olive oil until the dip reaches desired consistency (for me it ended up being about 2 Tbs). 

Serve this dip with pita chips, bread, chips, or veggies!

Note: Tahini is sesame paste (although it has a much more of a watery consistency than what I consider a "paste"). It's sold in a jar like peanut butter.  It can be hard to find, but when in doubt- consult the shelves of Whole Foods, they have EVERYTHING.