Easy Italian white bean dip

Instructions

1. Put the beans, lemon juice and zest, 1 tbsp water and a pinch of salt in a food processor or blender. Blitz until smooth.
2. Scrape the mixture into a serving bowl and stir in the pesto and the chopped tomato, reserving some tomato for garnishing. Refrigerate for 30 minutes.
3. To serve, remove the dip from the fridge and let it come to room temperature. Spoon over the remaining tomato and serve with crudités.