This dip is perfect for a light lunch or a mid-afternoon snack. It can be made with whatever tin of beans you have in the cupboard, or chickpeas if you want to make traditional humous. I think the cannelloni beans work really well though and give a nice smooth texture.
You can mix flavours up to vary it - I think garlic or chilli oil would work as a good alternative to truffle oil depending on what you an get your hands on.
Makes: 4 Servings
Time to make: 10 mins
1 Tin Drained Cannelloni Beans
2 tsp Garlic Salt
3 tsp Truffle Oil
Water for Consistency
2 tsp Balsamic Vinegar
2 tsp Tahini
- Drain the beans and add to a food processor along with the rest of the ingredients
- Blitz until you reach your perfect smooth consistency - if you like it chunky don’t blend it for very long
- If you need to, add more water or oil to thin it out and to give a smoother dip
- Serve with warm pitta, veg or crackers