🧄Butter Bean Dip Recipe
Creamy, dreamy, and simple — butter bean dip needs less than five ingredients and three minutes to make. It's budget-friendly AND flavoursome.
Ingredients
- 400 g butter beans 400g = 1 tin. 235g drained weight.
- 2 small cloves garlic softneck garlic**
- 3 tablespoons olive oil extra virgin
- 1 tablespoon lemon juice 1 tablespoon = ¼ large lemon
- 5 tablespoons water I use juice from the tin
Instructions
- Take 400 g butter beans and use a sieve to drain the beans. I like to reserve the "bean juice" from the tin to add to the dip later and/or use in other recipes. However, it's important to drain the beans first as otherwise your dip will be far too runny. One 400g can = 235g drained butter beans.
- Add 2 small cloves garlic, 3 tablespoons olive oil, and 1 tablespoon lemon juice to a large blender. Blend until the mixture is smooth and creamy in texture, with a pale yellow colour.
- Add your drained beans to the blender, and blend again until mostly smooth. One tablespoon at a time, add 5 tablespoons water (or reserved "bean juice") to the dip. Blend until completely smooth, and then season with fine sea salt to taste.
- Optionally, top the butter bean dip with more olive oil, chopped parsley, and a sprinkle of smoked paprika.
Notes
*This recipe makes enough butter bean dip for two adults, or around 250g — equivalent to a medium-sized tub of hummus.Â
** It's easy to overpower this butter bean dip with raw garlic, which can be very sharp and spicy. To avoid this, I recommend using the milder softneck garlic, which can be identified by its lack of central stem and more cloves.Â
Equipment
Nutrition
Calories: 352kcalCarbohydrates: 31gProtein: 10gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gSodium: 675mgPotassium: 460mgFiber: 10gSugar: 0.2gVitamin A: 1IUVitamin C: 4mgCalcium: 49mgIron: 4mg
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