White bean dip with chimichurri

Chimichurri

• 60 g red wine vinegar
• 160 g extra virgin olive oil
• 1 tsp salt
• 1 - 2 garlic cloves
• 180 g red onion, cut into quarters
• 1 jalapeño chilli, trimmed and cut into halves
• 2 - 3 bunches fresh coriander, stalks and leaves (approx. 80 g)
• 2 sprigs fresh flat-leaf parsley, stalks and leaves
• 2 tbsp fresh oregano

White bean dip

• 1 garlic clove
• 1 tbsp extra virgin olive oil
• 800 g canned cannellini beans, rinsed and drained (approx. 440 g after draining)
• 1 ½ tbsp lemon juice
• 1 tbsp tahini
• 1 - 2 tsp salt, to taste
• paprika, to serve (optional)