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Drain the can of cannellini beans, reserving some of the liquid from the can. Add the beans to a food processor or blender along with 2 tablespoons of the reserved liquid
Add the tahini, lemon juice, garlic clove, cumin, salt and olive oil to a food processor. Blend the ingredients until it reaches a creamy consistency, scraping down the sides with a spatula. Give it a little taste and adjust the seasoning if needed *If its too thick or lumpy, add another spoon of the reserved liquid and blend again
Serve in a bowl, making a design with the back of a spoon. Garnish with a dash of extra virgin olive oil, parsley and pomegranate seeds.Enjoy your creamy White Bean Dip as a dip or spread with these roasted Cauliflower Steaks