Butterbean dip
Its been a while since I have posted a new recipe. I know, I know, there really is no excuse, except this time there really is one. We are expecting a baby. This is, of course, super duper exciting world upside down crazy arent we grownup news. It also however has meant that there were a few long weeks were food experimenting, recipes and food pictures were just not a possibility.
Thankfully now I am over my food aversions (well except for the smell of chocolate and, strangely, the thought of noodles) and I am back with lots of new recipes. I thought I would ease myself in a little with this delicious butterbean dip. Butterbeans are really celebrated lots of cuisines: slow roasted with herbs and tomatoes or tossed with potatoes, garlic and lemon. I love them and I wanted a quick and easy dip to get you loving them too. This is similar to a hummus and you could easily add in additional herbs or some roasted peppers to spice things up. It takes two minutes to make, is super smooth and is a great hummus alternative. Do you remember those pre-hummus days? I was trying to pinpoint when exactly it entered my life… what did we used to dip carrots into? What did we spread on a vegan sandwich? What were falafel pared with? Seriously I cannot remember when I started eating hummus but now I cant imagine not having it. This dip is the 2015 version. Same principle, great health benefits. A new twist.
Butterbeans are a great source of fibre, plant based protein and also iron. They are also, for all my pregnant friends out there, a naturally high source of folate which is needed in fetal development. Finally butterbeans also deliver copper to the body which is a natural antioxidant and can help prevent illness and cell damage. Super delicious, easy to eat and good for you…
Ingredients
230g butterbeans (one drained tin/pack)
1tbsp olive oil
1tsp ground pepper
pinch salt
Zest & juice of 1 lemon
Method
Place all the ingredients into either a food processor or a bowl if using a stick blender
Blend all the ingredients until you have a smooth consistency
Enjoy with crudites or flax tortilla crisps
NB – to make tortilla crisp simply slice up flax/wholemeal tortilla wraps, lightly coat in olive oil and spices and then place into a preheated oven (180) for approx 8minutes, flipping over half way
