We regularly add Butter Beans to our stews and soups but I decided to have a go at making a Homemade Butter Bean Dip for lunchtime, we enjoy eating hummus but we didn’t have any in the fridge and also don’t have any chickpeas in the cupboard, so I thought I would give it a go and was impressed with the result, especially as everyone enjoyed eating it! We ate the dip with cucumber sticks and crisps but it would also go nicely with carrots, peppers, pita bread, bread sticks or flat breads. Check out Berkshire Mummies Lockdown Pizza Flatbread recipe which explains how to make flatbreads.
The Homemade Butter Bean Dip was straightforward to make and took about 15 minutes. I simply added all the ingredients to our NutriBullet and whizzed it up.
To make the recipe you will need:
1 x 400g can of Butter Beans in water
1 x clove of garlic
Juice of half a medium lemon
2 x tablespoons of rapeseed oil or olive oil
Crack of black pepper
How to make the dip:
1) Simply pour the tin of beans (drain the water and throw away) into the container you are blending them in.
2) Squeeze the lemon juice and add to the beans.
3) Crush a clove of garlic and to the beans.
4) Pour in two tablespoons of rapeseed or olive oil.
5) Add a crack of black pepper.
6) Blend together, I did this using a NutriBullet but you could use a hand blender.
7) Serve the dip in a bowl, with chopped up vegetable and / or salad, crisps and breads.
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*Disclaimer. Make sure you supervise any children making the Homemade Butter Bean Dip. Check for allergies before serving. Make sure ingredients are age appropriate and not a choke hazard. Click here to view the Berkshire Mummies disclaimer.