Butter beans are so creamy and delicious when whipped into a smooth dip.
As well as a dip for vegetables and crackers, spread this dip thickly on bread as a substitute for butter. It’s lighter, cholesterol-free and has a more complex flavour. It can also be mixed into quinoa or spooned on top of a baked potato.
White Bean Dip
Makes 5 (60g serving)
Ingredients:
- 400g / 14.5oz / 1 can butter beans, drained (except 1tbsp)
- 30ml / 2tbsp lemon juice
- 15ml / 1tbsp bean juice
- 15ml / 1tbsp olive oil
- 1 clove garlic, chopped
- 1/2tsp rosemary, dried
- 1/2tsp oregano, dried
Method:
- 30ml / 2tbsp lemon juice
- 15ml / 1tbsp bean juice
- 15ml / 1tbsp olive oil
- 1 clove garlic, chopped
- 1/2tsp rosemary, dried
- 1/2tsp oregano, dried
Method:
Combine all ingredients in a food processor and blend until smooth.
Serve with chopped veg, spread on rice cakes, ENJOY!
Nutritional Information:
Nutritional Information:
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