Butterbean dip

I turned the too-soft butter beans from the other night’s dinner into this impromptu dip. You could easily make it with a tin of butter beans instead. Definitely one to make again – it will be a nice change from the girls’ regular lunch  of hummus-olive-pitta sandwiches.

Butter bean dip
(makes about a cup)

• 1 cup cooked butter beans (or a 454g tin)
• 2 cloves garlic, crushed
• 3 Tb chopped fresh herbs (I went with dill and parsley, but coriander or tarragon would also work)
• juice of half a lemon
• 1 Tb olive oil
• salt and pepper

1. Combine the beans, garlic, chopped herbs, lemon juice and olive oil in a food processor or mini-chopper. Blend until smooth.
2. Season with salt and pepper, and adjust the balance of flavours to your liking.
3. Garnish with additional chopped herbs and a drizzle of olive oil. Serve with breadsticks or flatbreads or use it in a pitta sandwich.

Tags: butterbeans, dairy-free, dip, gluten-free, vegan, vegetarian