1 15oz can Cannellini Beans, drained and rinsed
2 Tbsp Tahini
3 Tbsp SOOC Mild Extra Virgin Olive Oil, like Chilean Arbequina
¼ tsp SOOC French Citrus Fennel Sea Salt
¼ tsp SOOC Z’hug Seasoning
⅛ tsp ground Red Cayenne
2 Lemons, juiced
3 cloves Garlic
1 Tbsp Dill, chopped
Combine all ingredients except the dill in a food processor and pulse until creamy.
Transfer to a bowl or plate, and smooth out with the bottom of a spoon. Drizzle with some more EVOO and garnish with the dill. Enjoy!