Tangy parsley dip

This tangy parsley dip recipe is proudly brought to you by wowfood.guru and Breville.

Place the beans, garlic, lemon rind and parsley in the small bowl of a food processor. Process for 10 seconds or until finely chopped.
Add 2 tablespoons lemon juice, the tahini and olive oil. Season well with salt and pepper. Process for a further 15-20 seconds until almost smooth. Drizzle the dip with extra olive oil and serve with Lebanese bread and fresh vegetable sticks

Source

425g can cannellini beans, rinsed and drained

1 clove garlic, peeled

1 lemon, rind finely grated and juiced

1/2 cup roughly chopped parsley

1-2 tbsp tahini

2 tbsp olive oil, plus extra, to drizzle

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