½ cup pitted black and green olives
¼ cup sundried tomatoes
½ cup water
1 (15-ounce) can cannellini beans, rinsed and drained (or 1.5 cups home cooked beans)
2 garlic cloves, peeled
1 tablespoon balsamic vinegar
Sea salt and pepper, to taste
2 tablespoons extra virgin olive oil
¼ cup finely chopped scallions
Place the olives, sundried tomatoes and water in a small saucepan and bring to a boil. Reduce the heat and simmer 5 to 10 minutes.
Transfer the olives, sundried tomatoes and their cooking water into the bowl of a food processor. Add the cannellini beans, garlic and vinegar and pulse until very smooth. With the motor still running, pour in the olive oil and process until fully incorporated. Taste and season with pepper. Transfer the puree to a serving bowl. Refrigerate for at least one hour before serving.
Garnish with chopped scallions. Enjoy with bread, chips or vegetables.