Spiderweb dip

Ingredients

• 1 can (400g) white cannellini beans, drained and rinsed
• 2 tablespoons tahini
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon white pepper
• 1/2 teaspoon fine salt
• 60g dark chocolate (70%), finely chopped
• 3 tablespoons heavy cream
• 1/4 teaspoon smoked paprika
• 1 pinch cayenne pepper
• fresh thyme sprigs, for garnish
• crackers or flatbread, to serve

Steps

1. 1

   1. Blend the beans, tahini, garlic, lemon juice, olive oil, cumin, white pepper, and salt in a food processor for 2-3 minutes until completely smooth and creamy, scraping down the sides as needed.

2. 2

   2. Taste and adjust lemon or salt, then spread the dip into a shallow ceramic bowl or plate, smoothing the surface flat with the back of a spoon.

3. 3

   3. Melt the chocolate with the cream in a small saucepan over low heat, stirring until glossy, then stir in the smoked paprika and cayenne and let it cool for 2 minutes until slightly thickened.

4. 4

   4. Pour the chocolate sauce into a small pitcher or squeeze bottle, then trail it in slow, tight spiraling circles across the surface of the dip, starting from the center and working outward.

5. 5

   5. Drag a toothpick or skewer from the center outward at regular intervals to pull the spirals into a spiderweb pattern.

6. 6

   6. Scatter fresh thyme sprigs around the edge and serve immediately with crackers.