White bean dip, yes please!

This dip is super easy and you can play around with the recipe to suit your tastes and your pantry's temperament. You can switch the beans for a tin of chickpeas or use half chickpeas, half beans.  Use tinned beans for a quick result or use dry beans if you prefer.

White Bean & Roasted Garlic Dip:

- 400g of white beans (i used Cannelloni Beans)
- 1 large bulb of garlic, roasted

- 2-3 tbsp of extra virgin olive oil, plus extra to serve

- 1 tbsp of tahini
- generous squeeze of lemon juice
- 1/4 tsp ground coriander
- sea salt and black pepper to taste

- a handful of walnuts, toasted and roughly chopped
- a little smoked paprika to serve (optional)
- fresh coriander and parsley to garnish

Roasted Garlic:
- Cut the top off a large bulb of garlic, place on a piece of tinfoil large enough to wrap around the garlic.
- Drizzle a small amount of olive oil on top with a sprinkle or salt. (i also like to add a sprig of Thyme)
- Cover with the tinfoil and place in the oven at 180 for about 20mins or until soft and smelling sweet!
Put the beans, roasted garlic, oil, tahini, lemon juice, and ground coriander in the food processor and whiz till combined. I like to leave the texture a little coarse or you can keep whizzing till you get a smooth paste or add a touch more oil. Taste and season with salt, pepper and adjust lemon if needed.
Scrape out into serving bowl. Drizzle lightly with olive oil and sprinkle with walnuts, paprika and the fresh herbs.

Serve with warmed pita, vege sticks, crackers or as a spread in a sandwich! YUMMO!
This dip keeps well for a couple of days in the fridge, press gladwrap onto the dip to avoid a crust.
Little hands will love to dip carrots into this protein rich snack....fingers work well too!