This is what I’m having for lunch this week – homemade butter bean dip, high fibre crackers (also delish with seed crackers) and baby tomatoes. It’s quick to make, easy to pack for on-the-go eating and very, very tasty!
Butter beans lend a gorgeous smooth texture to this budget friendly dip. It is perfect for meat-free Monday and makes an ideal meal prep option for the week, made from pantry staples – it has been a long-term, firm favourite around here.
- 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
- 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 – more dip recipes here…