Butter bean dip
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
Ingredients
- 2 x 570g jars butter beans, 1 drained, 1 undrained (we used Bold Bean Co)
- 3 tbsp extra-virgin olive oil
- 1½ lemons, juiced
- 3 tbsp tahini
GARLIC DRIZZLE
- 3 tbsp extra-virgin olive oil
- 2 tsp aleppo pepper
- ½ tsp kashmiri chilli powder
- 3 garlic cloves, sliced
- 5g chives, finely chopped
- crudités and crackers, to serve
Method
- STEP 1
Pour the beans, including the liquid from one jar, into a food processor. Add the oil, lemon juice, tahini and plenty of salt and pepper. Blitz for 3-4 mins or until smooth and creamy. Add a little more lemon juice or olive oil to adjust the consistency to your liking, if necessary. Spoon into a serving bowl.
- STEP 2
For the garlic drizzle, gently heat the oil in a small pan, then sprinkle in the aleppo pepper, chilli powder and garlic. Cook for 2-3 mins or until sizzling and fragrant. Season with salt.
- STEP 3
Pour the drizzle straight over the dip. Sprinkle with the chives and serve with crudités and crackers for dipping. The dip will keep in the fridge for two days.
