Creamy Butter Bean Dip by Theo Michaels
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/1 1/2 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
Tools
- Titanium Chef XL KVC7300S
- Food Processor KAH647PL
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.