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
• 2 cans canned cannellini beans rinsed and drained
• 1 ½ tbsp lemon juice
• 1 tbsp tahini
• 1 - 2 tsp salt to taste
• paprika to serve (optional)