Whipped Butter Bean Dip

1. 1Drain the beans but keep a mugful of the tin liquid — it's the emergency loosener if the dip stiffens up later.
2. 2Put the garlic clove and lemon juice in the food processor first and leave them for 5 minutes. The acid takes the raw bite out of the garlic, so it won't dominate the finished dip.
3. 3Add the beans, tahini, cumin and salt. Blitz for a full 2 minutes, stopping once to scrape down the sides. It will look grainy and wrong at the one-minute mark; keep going.
4. 4With the motor running, pour in the olive oil in a thin stream, then the ice-cold water. The cold water is what takes it from merely smooth to properly whipped and pale.
5. 5Taste and adjust — more lemon if it's flat, more salt if it's dull, a spoonful of the reserved bean liquid if it's stiffer than you want.
6. 6Spread into a wide bowl, dragging a spoon through the surface to make a channel. Pool olive oil in it, dust with smoked paprika, and serve with warm flatbread.

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