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| Mint & Cannellini Bean Dip
scant 1 cup of dried cannellini beans
1 small garlic clove, crushed
1 bunch of scallions, coarsely chopped
a handful of fresh mint leaves
2 tablespoons of tahini
2 tablespoons of olive oil
1 teaspoon of ground cumin
1 teaspoon of ground coriander
lemon juice
salt and pepper
sprigs of fresh mint, to garnish
To serve; fresh vegetables crudités, such as cauliflower florets, carrots, cucumber, radishes and bell peppers
Put the cannellini beans in a bowl and add sufficient cold water to cover. Set aside to soak for at least 4 hours or overnight. Rinse and drain the beans, put them into a large pan and cover them with cold water. Bring to a boil and boil rapidly for 10 minutes. Lower the heat, cover, and simmer until tender.
drain the beans, thoroughly and transfer them to a bowl or food processor. Add the garlic, scallions, mint, tahini and olive oil. Process the mixture for about 15 seconds or mash well by hand, until smooth.
Scrape the mixture into a bowl, if necessary, then stir in the cumin, coriander, and lemon juice. Season to taste with salt and pepper. Mix thoroughly, cover with plastic wrap and set aside in a cool place, but not the refrigerator, for 30 minutes to let the flavors develop.
Spoon the dip into individual serving bowls and garnish with sprigs of fresh mint. Place the bowls on plates and surround them with vegetable crudités. Serve at room temperature. Serves 6
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