Theo cooks

Creamy Butter Bean Dip

Preparation time:
5 minutes
Cooking time:
1 minute
Serves:
1 bowl to share

This delicious garlicky dip makes a great alternative to hummus and is quick and easy to make. Use the best quality butter/lima beans you can find – the ones you buy in a jar rather than in a can have a more velvety texture, which is what we want here, but canned work well too.

  • Ingredients

    • 400-g / 14-oz jar or can cooked Butter/Lima beans (235 g/11⁄2 cups drained)
    • 60 ml / 1⁄4 cup Olive oil, plus extra for drizzling
    • 1 Garlic clove, crushed
    • Freshly squeezed juice of 1⁄2 lemon
    • 1⁄2 teaspoon Salt
    • 2 tablespoons Freshly chopped flat-leaf parsley
    • 1 Finely diced preserved lemon and a pinch each of dried chilli/hot red pepper flakes and dried oregano, to garnish
  • Method

    • Add the butter/lima beans, olive oil, garlic, lemon juice, salt and 1 tablespoon water to a food processor and blend until almost smooth – a little coarseness is quite nice. (If you prefer, put the ingredients in a bowl and use a hand-held stick blender to do this.)
    • Once blended, add the chopped parsley and fold it in by hand. Taste and adjust the seasoning if necessary.
    • Spoon a couple of dollops of the dip directly onto your board and use the back of a spoon to make a swirl. Garnish with a sprinkle of the preserved lemon pieces, chilli/hot red pepper flakes, oregano and a little drizzle of olive oil.

Share by Theo Michaels, published by Ryland Peters & Small (£16.99)
Photography by Mowie Kay © Ryland Peters & Small

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