White Bean Dip with Dill, Garlic and Lemon

  • 3 cups cooked white beans
  • 3 Tbsp freshly squeezed lemon juice
  • 3 Tbsp plus 1 tsp extra virgin olive oil
  • 2 Tbsp fresh chopped dill
  • 2 cloves garlic, crushed
  • Zest of 1 lemon
  • Coarse sea salt
  • Fresh ground pepper
  • Paprika

Puree the beans, either in a food processor or by hand, in a medium sized bowl. Add the lemon juice, 3 Tbsp olive oil, dill, garlic cloves and lemon zest, 1 teaspoon salt and pepper to taste. Transfer to a serving bowl and chill until ready to serve. Drizzle with remaining 1 tsp of olive oil and dust with paprika.