Spiderweb Dip

Ingredients

• 2 cans (15 oz each) white cannellini beans, drained and rinsed
• 3 cloves garlic, minced
• 3 tablespoons tahini
• 3 tablespoons lemon juice, freshly squeezed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 2–3 tablespoons warm water, to thin
• 1/3 cup pitted black olives, very finely pureed or mashed into a smooth paste
• 1 teaspoon olive oil (for olive paste)

Steps

1. 1

   1. Combine the drained beans, garlic, tahini, lemon juice, olive oil, cumin, smoked paprika, and salt in a food processor. Blend for 2–3 minutes, adding warm water a tablespoon at a time until the dip is very smooth and creamy.

2. 2

   2. Blend the black olives with a small drizzle of olive oil in a small blender or with a mortar and pestle until you have a smooth, pipeable paste with no large chunks.

3. 3

   3. Spread the white bean dip into a shallow serving bowl, smoothing the surface flat with the back of a spoon.

4. 4

   4. Transfer the olive paste into a small piping bag or a zip-lock bag with a tiny corner snipped off. Pipe concentric circles starting from the center outward across the surface of the dip.

5. 5

   5. Drag a toothpick or skewer from the center outward at regular intervals through the circles, then between each spoke drag inward to complete the spiderweb pattern.

6. 6

   6. Serve immediately while still warm, or gently reheat the dip before decorating; pair with pita chips, crackers, or sliced vegetables.