Butterbean dip

12 Aug

Butter hummus

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.

One Response to “Butterbean dip”

  1. Adam Garfunkel September 9, 2014 at 7:31 am #

    Yes, do make it again!

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