Easy Italian white bean dip
Cannellini Beans, cooked
1 can(s), large, drained
Lemon Juice, Fresh
¼ zest(s) of 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.
- 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.
- To serve, remove the dip from the fridge and let it come to room temperature. Spoon over the remaining tomato and serve with crudités.