Ingredients

Method

• 1 x 400g g cannellini beans can, drained and rinsed
• 1 garlic clove, roughly chopped
• 1 lemon, juiced
• sea salt and freshly ground black pepper, to taste
• 2–3 T olive oil
• parsley a handful, roughly chopped

Method

Ingredients

Place all the ingredients except the parsley into the jug of a stick blender or food processor. Blend until smooth. If it’s too thick and you’re struggling to blend it, loosen the mixture with a splash of cold water. Fold through the chopped parsley.

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Photograph: Sadiqah Assur- Ismail

Food assistant: Claire- Ellen van Rooyen