Butter Bean Dip
This smooth and creamy Butter Bean Dip takes just minutes to prepare. It makes for a great healthy snack, fast appetiser or condiment alongside your main meal. Adapt the flavours of this easy recipe to your own liking for a tasty savoury treat!
Servings 4 people
Calories 165 kcal
For the Dip: 400 g (14 ounces) can of butter beans See Note 1 1 ½ tablespoon extra virgin olive oil See Note 2 and 4 1 tablespoon lemon juice - freshly squeezed See Note 3 and 4 1 small garlic clove a little water - if too thick sea salt and black pepper - to taste Optional Garnishes: freshly chopped parsley cayenne pepper
Drain and rinse your butter beans, and add to the bowl of a food processor, along with the garlic, lemon juice and olive oil. Blend until the dip is a smooth consistency, and season with salt and pepper. Add more lemon juice if required, and a little water until you reach the desired consistency. Serve the dip with a sprinkle of freshly chopped parsley and a sprinkle of cayenne pepper.
I use a
can of butter beans for this recipe, which I rinse and drain well. You can also use dried beans which you have soaked and cooked. I love the depth of flavour the
Extra Virgin Olive Oil gives to this dip. Add a little freshly squeezed
lemon juice, to begin with, and adjust to taste accordingly. The
Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may need to adjust your measurements accordingly. Please note, the
nutritional information is based on the dip being enjoyed as an appetiser by four people. Calories: 165 kcal | Carbohydrates: 22 g | Protein: 8 g | Fat: 6 g | Saturated Fat: 1 g | Sodium: 2 mg | Potassium: 520 mg | Fiber: 7 g | Sugar: 3 g | Calcium: 17 mg | Iron: 2 mg