Let’s be honest, many of us have tins of beans in our cupboards at home but have little idea of what to do with them. Cannellini beans are full of fibre-y goodness and pack a punch of protein so this recipe is more than just good for your tastebuds. The fresh basil and background hint of lemon keeps the dish light and clean so is perfect for a picnic or a lunch in the sunshine.
- I can (400g) cannellini beans (half drained)
- 2 tbsp extra virgin olive oil
- 1 tbsp tahini
- 1 garlic clove, peeled
- 9-10 leaves fresh basil
- 1 tbsp lemon juice
- Place all ingredients in a food processor, season with salt and pepper and blitz until smooth.