This is what I’m having for lunch this week – homemade butter bean dip, high fibre crackers and baby tomatoes. It’s quick to make, easy to pack for on-the-go eating and very tasty!
Here is the recipe for the dip:
- ¼ cup olive oil, divided
- ½ a medium onion, finely chopped
- ½ teaspoon crushed garlic
- ½ teaspoon ground cumin
- Pinch cayenne pepper
- 1 x 410 g tin (250 g drained weight) butter beans, drained and rinsed (also known as lima beans)
- ½ tablespoon lemon juice
- salt and pepper, to season
- Heat 1 tablespoon of the oil in a pan, add the onion, garlic, cumin and cayenne pepper. Cook, stirring, until the onion is soft.
- Add the beans and cook for 5 minutes.
- Allow the mixture to cool slightly before blending with the remaining olive oil, lemon juice, salt and pepper in a food processor or blender until well combined.
- Store in an airtight container in the refrigerator for up to a week.
Dips also work as a fantastic alternative to butter or margarine on sandwiches and jazz up your sandwich filling really nicely.