1 (15-ounce) can white beans, rinsed and drained
2 teaspoons Nirmala's Kitchen South Africa Peri-Peri
1 teaspoon Nirmala's Kitchen Ground Cumin
2 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
4 tablespoons stock or water
1 tablespoon Nirmala's Kitchen Bush Tomato
Salt to taste Nirmala's Kitchen Australian Pink Salt Flakes with Bush Tomato
4 tablespoons minced cilantro
1. Combine white beans, peri-peri, cumin and garlic in a food processor and purée until smooth, scraping down the sides as needed.
2. While still processing, pour in olive oil and stock to emulsify mixture. Remove from food processor and season with bush tomato, Aussie pink salt and cilantro.
3. Serve with tortilla or pita chips, carrot sticks or celery.