INGREDIENTS

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2 cups tinned butter beans

½ cup flat leaf parsley roughly chopped

4 teaspoons lemon juice

4 tablespoons tahini

½ cup olive oil (add a small amount at a time until you get the consistency you prefer)

1 teaspoon cracked black pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

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METHOD

1. Place drained beans and all other ingredients, in a food processor or blender, except the olive oil, adding a small amount at a time to gain the desired consistency and blend until the mixture forms a smooth paste

2. You can add more olive oil or some water if you prefer a thinner consistency dip

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SUGGESTIONS AND TIPS ;

You can also use cannelloni beans or chickpeas if you prefer.

Adding silverbeet, baby spinach, steamed beans or broccoli to this dip is also a fun and tasty alternative.

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