Spiderweb Dip

Ingredients

• 1 can (400g) cannellini beans, drained and rinsed
• 2 cloves garlic, minced
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon white pepper
• 1/2 teaspoon salt
• 80g pitted black olives
• 1 tablespoon cream cheese, softened

Steps

1. 1

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

2. 2

   2. Add the cream cheese and blend again briefly until fully incorporated and the dip is glossy. Taste and adjust seasoning.

3. 3

   3. Transfer the dip to a wide, shallow serving bowl and spread it into an even layer using the back of a spoon.

4. 4

   4. Blend the black olives with 1–2 teaspoons of water until they form a smooth, pipeable paste. Transfer to a small piping bag or a zip-lock bag with a tiny corner snipped off.

5. 5

   5. Pipe concentric circles of olive paste over the dip surface, then drag a toothpick or skewer from the center outward at regular intervals to create a spiderweb pattern.

6. 6

   6. Serve immediately while still warm, or gently heat the dip in a small saucepan before plating and decorating. Pair with pita chips or crudités.