Creamy Garlic White Bean Dip

• 85
  850 g cannellini white kidney beans, rinsed and drained

  Eden Foods, Organic Cannellini White Kidney Beans, 15 oz (425 g)85$3.99Buy from Vitacost
• 90
  4 tbsp whole tahini, stirred well

  Sunita Organic Whole Tahini 280g90$7.00Buy from Quickvit
• 84
  2 cloves garlic, peeled and roughly chopped

  Garlic84$4.19Buy from Rosebud's Real Food
• 94
  3 tbsp extra-virgin olive oil

  Organic Everyday Extra Virgin Olive Oil94$26.00Buy from Kosterina
• 85
  1 tsp dried oregano

  Oregano Organic85$7.50Buy from Whole Spice, Inc.
• 3 tbsp cold water
• 3/4 tsp salt
• 1/4 tsp black pepper, freshly ground

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1. 1

   Place the cannellini white kidney beans in a colander, rinse thoroughly with cool water, and let them drain completely for 2 minutes.

2. 2

   Add the drained cannellini white kidney beans, whole tahini, chopped garlic, dried oregano, salt, and freshly ground black pepper to the bowl of a food processor (2 minutes).

3. 3

   Pulse the ingredients repeatedly until roughly chopped, then run the processor on high for 1 minute until a thick, coarse puree forms, stopping to scrape down the sides of the bowl with a silicone spatula (2 minutes).

4. 4

   Turn the processor back on low speed and slowly pour the extra-virgin olive oil and cold water through the feed tube, processing continuously for 2 to 3 minutes until the dip is light, whipped, and exceptionally smooth.

5. 5

   Spoon the finished dip into a wide, shallow serving bowl, using the back of a spoon to create circular decorative grooves on top before serving (1 minute).