This easy Butter Bean Dip is a creamy, nutritious spread that is similar to hummus, but is made with butter beans (aka Lima Beans) instead of chickpeas (aka garbanzo beans).
Start by adding your drained can of beans to a food processor.
Spoon in the tahini, olive oil and lemon juice.
Add the salt and garlic, then blend for a few minutes on high.
Remove the mixer lid and scrape down the sides of the bowl.
Add 1 or 2 tablespoons of the ice cold water, replace the lid and blend for one more minute.
Remove the lid and scrape down the sides once again. At this point it should be getting nice and smooth adn creamy.
If it’s looking a bit too dry and thick, add a little more water and blend another time. Keep repeating this until your butter bean dip looks glossy and seriously smooth.
Tasta and make sure the seasoning is to your liking. You can add a little more salt, lemon juice or garlic to change the flavour that you’d like.
Re blend if necessary.
Scrape the food processor bowl out with a silicone spatula into a serving bowl.
Smoothe the surface over a little with the back of a spoon and pour over a little extra olive oil.
Finally, top with the chopped parsley and poppy seeds and serve with crudités, baguettes, crackers on as a side to meat or cooked vegetable dishes.
Please enjoy my recipe! Jane | hedgecombers.com