not cheating with cannellini

So, flatbread felt like cheating.
Cannellini and mint dip was all new though. And given that Bethan loved it and asked for the recipe, here it is:

3oz dried cannellini beans
1/2 clove garlic
1/2 bunch chopped spring onions
1/2 handful of fresh mint leaves
1 tablespoon of tahini
1 tablespoon of olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1-2 tablespoons lemon juice
salt & pepper

Soak the cannellini beans in cold water over night. Then drain and rinse and put in a heavy-based saucepan covered in cold water. Bring slowly to the boil, then allow to boil rapidly for 10 minutes before reducing the heat, covering and leaving to cook for 1 1/2-2 hours until the beans are tender.
Drain the beans and put into a food processor with all the other ingredients - or mash it all up together with a potato masher - blend, but don't over process as its nice to have a bit of texture to the dip.
Transfer to a bowl and cover. allow to cool for at least an hour at room temperature before serving.