Mediterranean Tomato Dip

Dips can be spicy, cold, creamy, sweet…this one is perfect for summer and can be paired with everything from grilled veg to crudités, and breads/crackers.

110 g sun dried tomatoes
225 g canned borlotti beans (half drained)*
2 tbsp olive oil
1 tbsp balsamic vinegar
Fresh herbs (thyme, oregano, fennel, basil…)
1 small fresh red onion
2 tbsp sesame seeds

Process all ingredients (except sesame seeds) in a food processor until smooth, taste and season with salt if needed (dried tomatoes are quite salty, salt shouldn’t be necessary), add sesame seeds and mix well. Put your dip in a glass jar and store it in the fridge!

*If you want this dip to be smooth and creamy, you need a bit of the water from you bean can. 80 ml should be enough.
Tomatoes Dip


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