Italian Bean Dip – Maria Middlestead

Ingredients

• 400g tin cannellini beans*, drained (1¼ cups cooked beans)
• 2 Tbsp white wine vinegar
• 6 black olives, chopped
• 1 spring onion, chopped; or handful parsley
• 1 clove garlic, chopped
• ¾ tsp sea salt with seaweed*
• ½ tsp dried basil
• ½ tsp dried oreganum
• 75 ml (5 Tbsp) extra virgin olive oil*