Advertisement

Ingredients

  • 2 x 570g jars butter beans, 1 drained, 1 undrained (we used Bold Bean Co)
  • 3 tbsp extra-virgin olive oil
  • 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.

Now try more easy dip recipes.

Dip in a small blue bowl with tortilla chips and drinks on the side
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement