butter bean purée

4 x 400g tins of butter beans, drained and rinsed
2 tbsp tahini
2 tbsp olive oil
1 roasted garlic bulb

Place the beans, tahini, olive oil, 1 tsp of sea salt and ½ tsp of black pepper in a food processor, squeeze the roasted garlic cloves out of their skins to join them, then blend until really smooth and creamy. Test for seasoning and add a little water if you'd like a slightly lighter consistency.