This recipe will work best with creamy white varieties such as butter beans, cannellini beans (white kidney beans), haricot beans (navy beans), or Great Northern beans. You'll want to make sure these are canned or pre-cooked.
Butter beans are not only high in iron and a great source of fiber and protein, but they also have a wonderful creamy buttery texture when puréed. This dip takes no time to prepare and its light fresh taste makes for a perfect addition to your entertaining.
Ingredients
2 cans (each 398 mL) butter beans
¼ cup (60 mL) extra virgin olive oil
1 large garlic clove, roughly chopped
5 tbsp (75 mL) fresh lemon juice
½ tsp (2 mL) sea salt
½ tsp (2 mL) fresh ground pepper
GARNISH
1 tbsp (15 mL) extra virgin olive oil
½ tsp (2 mL) dried chilies
Zest of 1 lemon
Preparation
1 Drain and rinse butter beans and place in food processor. Add remaining ingredients and process until smooth.
2 Place in serving bowl and garnish with olive oil, chilies and lemon zest. Serve alongside toast rounds or vegetable sticks
main ingredients:
type of recipe:
vegetable
type of dish:
appetizer
cuisine:
specific recipes:
entertaining
season and occasion:
dietary considerations:
Array
Type of meal:
cocktail
