2 cans white beans - drained - but reserve the liquid for the recipe
1/4 cup olive oil
1/3 cup fresh lemon juice (or more to taste)
4 cloves garlic, chopped
1/2 teaspoon ground cumin (or more to taste)
Salt and pepper to taste
Cayenne pepper to taste
2 tablespoons capers
Fruity olive oil - for drizzling
Smoked paprika - for dusting
Lemon wedges
Pita bread, in wedges

Puree the beans in batches in a food processor with the oil, lemon juice and garlic. Add a little of the reserved bean liquid if necessary for a creamy and smooth consistency. Add the cumin, salt, pepper and cayenne.



Spread the dip in a shallow dish. Garnish the white bean dip with capers, a drizzle of the olive oil and a dusting of the smoked paprika.



Serve with lemon wedges and warmed pita bread.