Name: Butter bean dip
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
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; 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

Butterbean dip in a bowl with crudités on the side

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.