I love hummus, it’s one of my favourite foods, but sometimes it’s nice to have a slight twist on it and soak up some other flavours. This cannellini and sun-dried tomato dip has a richer flavour and an extra creamy texture thanks to the almond milk we use in it. This is great spread thickly on crusty sourdough, as a dip for crudités and crackers or as a side for salads.
Ella’s Tips
If you don't have cannellini beans, you can use butter beans or chickpeas instead.
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