White Bean and Olive Dip

56		1 C. pitted Kalamata Olives or Hojiblanca Olives from Spain, divided
28  ounces		white beans, drained and rinsed
2  tablespoons		freshly squeezed lemon juice
4  tablespoons		–4 tablespoons tahini (see notes)
4		garlic cloves
1/2  teaspoon		salt

Tip: Click on the ingredient links to learn the nutritional information for all the White Bean and Olive Dip ingredients. The serving size for any ingredient in White Bean and Olive Dip may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Reserve 1/4 cup of the olives for garnish. Either leave them whole or chop them. Your choice!

Place the beans, lemon juice, tahini, garlic, salt, and 1/3 cup of water into your food processor and blend on high until the dip is mostly smooth. Season to taste with extra salt, if needed.

Pour the dip into a bowl and top with the reserved olives and any or all of the ganishes.

NOTES

Use 1 tablespoon of tahini for a light and refreshing dip. Add up to 4 tablespoons for a richer and creamier dip.

While this dip is delicious eaten right away, it is even better if you let it sit for a few hours in your fridge.