White Bean and Kale Dip

Ingredients

• 1 to 2 cups cooked white beans
• 1 cup chopped kale
• Tahini, to taste
• Lemon juice, to taste
• Salt and pepper, to taste
• Olive oil, for drizzling

Directions

Boil the kale with some salt for 2 - 3 minutes, until slightly soft. Cool and squeeze with paper towels.

Combine the beans, kale, tahini, and lemon juice in a blender and puree until smooth. Add salt and pepper to taste. Drizzle with a generous amount of olive oil.