Drain the beans, reserving 2 tablespoons of their bean stock

Add the beans to a blender or food processor with the crushed garlic and olive oil and lemon zest.

If serving cold. Add the lemon juice to the mixture and blitz until you reach a smooth consistency. Add a tablespoon of bean stock if you need to loosen it.

If serving warm, now is the time to spoon this into the saucepan on a medium heat to warm up. If the mixture is too thick and is catching the bottom of the pan, add the bean stock. Once hot, remove from the heat and stir through the lemon juice to taste.

Spoon the dip onto a plate and choose your accessory below to dress with:

In a small frying pan, heat 2 tablespoons of olive oil over medium heat. Add 10-12 sage leaves and fry until crispy, roughly 2-3 minutes. Once crispy, remove the sage leaves from the pan and place onto a paper tow

Sprinkle the crispy sage leaves onto the lemony, white bean dip and drizzle with the remaining sage oil.

In a frying pan, heat 2 tablespoons over a medium heat. Drain 1-2 tablespoons of capers and pat dry (this ensures they don’t splatter everywhere!) and cook for 4-5 minutes, stirring occasionally. Depending on how dry your capers are, they may need a bit longer for the pickling liquor to burn off. Using a slotted spoon, remove the capers and put on kitchen towel

Sprinkle the lemony white bean dip with the crispy capers.

Try this salsa verde recipe. Spoon the dip onto toast or crostini and top with the salsa verde.