Butter Bean and Spring Herb Dip

  • Servings: 6-8


2 x 400 g cans of organic butter beans, drained
1 clove garlic, crushed or finely chopped
juice of half a lemon
1 tbsp fresh mint leaves, finely chopped
1 tbsp fresh parsley, finely chopped
1 tsp sea salt
50 ml extra virgin olive oil


1. Place the butter beans in a food processor, along with the garlic, lemon juice, sea salt, olive oil and chopped fresh herbs (but keep a few of the herbs back for garnish). Process until you have a smooth puree.

3. Pour the dip into a bowl. Drizzle with a little extra virgin olive oil and sprinkle on the reserved chopped herbs. Serve this dip with seasonal crudites or pita bread crisps.

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