Cannellini Bean & Sumac Dip

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Smooth, creamy, and packed with bright fresh flavor, this Cannellini Bean & Sumac Dip is an easy crowd-pleaser that feels both light and satisfying.

Ingredients

• 1 × 400g tin cannellini beans, drained and rinsed
• 1 garlic clove, peeled and chopped
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil (plus extra to finish)
• 1 tbsp tahini (optional, for creaminess)
• 1 tbsp chopped parsley leaves
• Sea salt and freshly ground black pepper, to taste

To Serve

• Extra virgin olive oil
• Cracked pepper
• 1 tsp sumac
• Warm pitta bread, or crudités

Method

1. Place the cannellini beans, garlic, lemon juice, extra virgin olive oil, tahini (optional) and a generous pinch of sea salt and pepper into a food processor. Blend until smooth, scraping down the sides as needed.
2. If the dip is too thick, loosen it with 1–2 tablespoons of cold water until you reach a soft, creamy consistency. Stir through the chopped parsley and adjust seasoning with extra salt, pepper or lemon if needed.
3. Spoon into a serving bowl, create a small swirl with the spoon and finish with a generous drizzle of extra virgin olive oil, sumac, and cracked black pepper.
4. Serve with warm pitta bread or crudités.