This recipe is a nice alternative to the all so common hummus that seems to be lineing our shelves left right and center. It’s a very simple recipe and a lovely flavour and texture that is achieved from the richness of the butterbeans.
Journal1 August 2012
Butterbean Dip
Ingredients
- 500g Cooked Butterbeans
- Thumb Ginger
- 2 Cloves Garlic
- 2Tbsp Tamari
- 1tsp Chilli Powder
- 1tsp Corriander Powder
- 1tsp Cumin
- To taste Olive Oil
Method
- Make yourself the base paste by adding the ginger, garlic, tamari, chilli and spices to the food processor till you achieve a smooth paste this might require an addition of oil or water .
- Place 400g of butterbeans into your food processor with base paste and mix for 5 seconds till the butterbeans have broken up but not into a puree, again if this is dry add a splash of water or some good oil.
- Place this mix into a bowl add the 100g of whole butterbeans dress in oil and season to taste before serving with a nice wedge of sourdough and a salad of your choice.
From The Warren, Carmarthen · warrenmanselst.co.uk/journal/butterbean-dip
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