Drain beans in a colander and rinse with running water. Drain well.
Place beans, garlic, and olive oil into a small food processor. Whiz to process.Add salt flakes and freshly ground black pepper to taste.Check that the paste is the consistency you require; add more oil if necessary.
Serve in a nice bowl with crudites (celery, carrot and radish are my favourites) or with toasted bread and parmesan shavings.
*I use a small clove of garlic as I find that raw garlic can be too pungent. If you like a lot, use a larger clove.*Maldon Salt is a completely natural product; it is free of artificial additives, comes in thin flakes and has a mild, almost sweet flavour. It is ideal to use as a “finishing salt,” sprinkle a few flakes over a dish prior to serving. Try a sprinkle on a slice of ripe tomato to appreciate its flavour.* If serving as a dip with crudites, drizzle the top with olive oil and, if you like a little spice, sprinkle with a little cayenne pepper. (optional)* This recipe is vegan if you are not using the Parmesan cheese.