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  1. Prepare the legumes; soak in a small amount of salted water and change the water every 3-4 hours. Try and do this overnight.
  2. The following day, drain the legumes and boil in fresh water.
  3. When cooked, drain and transfer to a blender and add all the ingredients apart from the oil.
  4. Blitz remembering to scrape down the sides every so often.
  5. Then with the motor running, pulse whilst adding the olive oil. You can leave it chunkier if you don’t want to use so much oil, but the quantity I have given gives a smooth finish.
  6. This will keep in the fridge for up to a week and is a great dip to have in the fridge to eat with loads of crudités such as sliced cucumber, pepper, radish, spring onions, green beans chicory, radicchio etc