Ottolenghi Inspired Green Tahini and Cannellini Dip
Ingredients
3 tbsp Biona Extra Virgin Olive Oil
3 cans of Biona Cannellini Beans, drained
600ml water
30g fresh parsley, roughly chopped
30g fresh coriander, roughly chopped
30g chives, roughly chopped
1 ¼ tsp cumin seeds, roughly crushed
1 garlic clove, crushed
2 ½ tbsp Biona Lemon Juice
2 ½ tbsp chilli oil
1 ¼ tsp salt
Pinch of black pepper
1 wholemeal pitta, cut into triangles, to serve
A small handful (or 40g) of Biona Sesame Grissini Italian Breadsticks, to serve
For the Tahini Sauce:
1 ½ tbsp Biona Lemon Juice
1 garlic clove, crushed
¼ tsp salt
70ml water
Method
Set aside 100g of the cannellini beans in a medium bowl.
Place the remaining beans, 600ml of water and 1 tsp salt into a medium saucepan and place on a high heat.
Bring to the boil, then simmer for 15 minutes, or until the beans are nicely softened and warmed through. Keep warm on a low heat until ready to serve.
Make the tahini sauce by whisking the ingredients together in a medium bowl, until smooth and pourable. The sauce will thicken as it sits.
Put the reserved 100g of cannellini beans into a food processor, along with the herbs, cumin, garlic, lemon juice, olive oil, ¼ tsp salt and a pinch of black pepper. Blend until smooth, then transfer to a large mixing bowl.
Drain the warm beans in a sieve set over a bowl, then add them and 100ml of the drained liquid to the herb mixture, and mix well to combine. Ensure the beans are well coated and the whole mixture is saucy but not too wet - you can add 1-2 tbsp more of the cooking liquid if needed.
Transfer to a large platter and drizzle over half the tahini sauce and all the chilli oil. Place the pitta in the toaster until lightly toasted.
Serve the cannellini beans with the warm pitta, the grissini breadsticks and drizzle over the remaining tahini sauce. Share with friends and family.
