Ingredients:

  • 1 (15-ounce/425g) can cannellini beans, drained and rinsed
  • 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 1/4 cup (approx. 15g) fresh parsley, roughly chopped
  • 1/4 cup (approx. 15g) fresh dill, roughly chopped
  • 2 tablespoons (approx. 10g) fresh mint, roughly chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Pinch of paprika for garnish (optional)
  • Chopped vegetables for serving (carrots, celery, cucumber, bell peppers, radishes etc.)

Instructions:

  1. Drain and rinse the cannellini beans thoroughly.
  2. Add the cannellini beans, olive oil, lemon juice, garlic, parsley, dill, mint, and red pepper flakes (if using) to the food processor.
  3. Pulse the mixture until it's mostly smooth. Scrape down the sides of the food processor as needed.
  4. Taste the dip and season with salt and pepper to your liking.
  5. Transfer the dip to a serving bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Before serving, drizzle with a little extra olive oil and sprinkle with paprika (if using). Serve with your favorite chopped vegetables.