White Bean Dip with Hojiblanca Olives from Spain

5 min Prep: 5 min
Serves: 12 Save

Ingredients (7)

  • 1 1/4 cup pitted Hojiblanca Olives from Spain divided
  • 2 14-ounce cans white beans drained and rinsed
  • 2 tablespoons freshly squeezed lemon juice
  • 1-4 tablespoons tahini see notes
  • 1 large garlic clove
  • 1/2 teaspoon salt
  • Optional: minced chives, olive oil, and paprika to garnish


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