White bean and sundried tomato spread

Another option with all those white beans. This time a dip/spread we took to work to eat with carrot sticks and flatbreads. It was lovely and smooth. Although I added some sundried tomatoes to the blended mixture that time and I wouldn't recommend that as it ends up looking like taramasalata.

1 1/2 cups cooked white beans
1 small clove garlic
2 tbsp olive oil (use oil from sundried tomatoes)
juice of 1/4 lemon
salt and pepper

4 sundried tomatoes, chopped
handful of toasted pumpkin seeds

Blend beans, garlic, olive oil, lemon, salt and pepper. Check seasoning, acidity and consistency and add salt/pepper, lemon juice or water accordingly. Put into tubs and top with chopped sundried tomatoes and toasted pumpkin seeds.