Yield 1 serving
16 oz can Cooked white beans, drained, reserve liquid (16oz. Can)
1 Clove of garlic
2 oz Tahini, (sesame puree)
1 tsp Cumin, ground
1 tsp Coriander, ground
1 Lemon, juiced
2 oz Extra virgin olive oil
TT Salt and pepper
1 tsp Aleppo pepper
1 tbsp EVOO for garnish
Buzz the lemon juice, EVOO, garlic, and tahini in a blender until well combined.
Place the drained white beans in a food processor.
Add half of the blended mix, season with salt and pepper and mix until smooth.
Add the cumin and coriander and continue to mix.
Add the remaining blended mix and the some of the liquid from the beans if needed. The mixture should not be too thin.
Season to taste with salt and pepper. Garnish with EVOO and Aleppo pepper.
Serve with pita or toasted bread.