White Bean and Zucchini Dip

Ingredients:

• 1 1/2 pounds, zucchini - shredded (about 5 cups)
• 2 3/4 tsp, kosher salt
• 1 can, cannellini beans - 15.5 ounces, drained and rinsed
• 1/2 cup, tahini
• 1 clove, garlic
• 1/2 cup, il Fustino Tuscan Garlic & Herbs Olive Oil
• 1/2 cup, fresh lemon juice
• 1/2 cup, chopped tender herbs - We used parsley and basil
• pinch of red pepper flakes
• 1/2 tsp, black pepper

Directions:

In a large bowl, toss 1 1/2 tsp salt over the shredded zucchini and set aside for 15 minutes to let the water drain out of the zucchini.

While the zucchini is draining, pulse the garlic in a food processor until minced. While the food processor is running, add in the beans, tahini, oil and lemon juice continue running until smooth, about 2 minutes. Add tender herbs and season with the remaining salt, pepper and red pepper flakes and pulse to combine.

Put prepped zucchini into a cheesecloth and squeeze the remaining water out until the zucchini is mostly dry. Add dried zucchini into the food processor and pulse until smooth.

Serve dip alongside crudités or crostini, enjoy!