Butter bean dip
A speedy dip that’s great for picnics or a meze spread, whizz together creamy butter beans, tahini and lemon, and top with a chilli and garlic drizzle
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 2x 570g jars butter beans , 1 drained, 1 undrained (we used Bold Bean Co)
- 3tbsp extra-virgin olive oil
- 5 ½lemons , juiced
- 3tbsp tahini
- 3tbsp extra-virgin olive oil
- 2tsp aleppo pepper
- ½tsp kashmiri chilli powder
- 3garlic cloves , sliced
- 5g chives , finely chopped
- crudités and crackers , to serve
Instructions
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.