Tuscan Bean Dip

Heat the olive oil in a small skillet over medium heat.

Add the onion and cook until soft and starting to colour.

Stir in the garlic and sage and cook a further minute. Remove from the heat.

Place the two cups of beans in a food processor fitted with a metal blade.

Add the onion/sage mixture.

Add the zest and juice of the lemon and process until smooth (it may be necessary to add a bit of water to make a smooth puree).

Add salt and pepper to taste (if you'd like a slightly spicy version, add a pinch of Jill's Table Tuscany spice blend).

Spoon into a bowl and drizzle with extra virgin olive oil.

Serve with Crostini and raw veggies.