175 g (6 oz) 1 cup dried cannellini beans
1 small garlic clove, crushed
1 bunch spring onions (scallions), roughly chopped
handful of mint leaves
2 tbsp tahini (sesame seed paste)
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
salt and pepper
sprigs of mint, to garnish
fresh vegetable crudites, such as cauliflower florets, carrots, cucumber,
radishes and (bell) peppers
1. Soak the cannellini beans overnight in plenty of cold water.
2. Rinse and drain the beans, put them into a large saucepan and cover them with cold water. Bring to the boil and boil rapidly for 10 minutes. Reduce the heat, cover and simmer until tender.
3. Drain the beans and transfer them to a bowl or food processor. Add the
garlic, spring onions (scallions), mint, tahini (sesame seed paste) and olive oil.
4. Process the mixture for about 15 seconds or mash well by hand, until smooth.
5. Transfer the mixture to a bowl, stir in the cumin, coriander and lemon juice
and season to taste with salt and pepper. Mix thoroughly, cover and leave in a cool place for 30 minutes to allow the flavours to develop fully.
6. Spoon the dip into serving bowls, garnish with sprigs of fresh mint and surround with vegetable crudites. Serve at room temperature.