Ingredients

The following ingredients have 3 Servings
  • 1 ¼ cup pitted Hojiblanca Olives from Spain
  • 2 14-ounce cans white beans (drained and rinsed)
  • 2 tablespoons freshly squeezed lemon juice
  • 1-4 tablespoons tahini (see notes)
  • 1 large garlic clove
  • ½ teaspoon salt
  • Optional: minced chives, olive oil, and paprika (to garnish)

Instruction

  • Reserve ¼ cup of the pitted Hojiblanca olives from Spain for garnish. Either leave them whole or chop them. Your choice!
  • Place the remaining 1 cup of olives, beans, lemon juice, tahini, garlic, salt, and ⅓ cup of water into your food processor and blend on high until the dip is mostly smooth. Season to taste with extra salt, if needed.
  • Pour the dip into a bowl and top with the reserved olives and any or all of the ganishes.