Quick Creamy Butterbean Dip

Name: Quick Creamy Butterbean Dip
Yield: Serves 2–4
Ingredients: 1 × 400 g (14 oz) can butter (lima) beans, drained and liquid reserved; 1–2 tbsp fresh lemon juice, to taste; 1 garlic clove, crushed; sea salt, to taste; chopped flat-leaf parsley, to garnish; hot red pepper sauce, to taste

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

This lovely smooth and creamy dip is very easy to make and is a nice change from hummus. You can eat it as it is, but try it swirled with a little chilli sauce and topped with chopped parsley. You could use a store-bought hot red pepper sauce, such as sriracha.

Ingredients

1 × 400 g (14 oz) can butter (lima) beans, drained and liquid reserved
1

Sauce
Side dish
Gluten-free
Vegan

Method

Put the butter beans and 2–3 tablespoons of their reserved liquid into a food processor or the goblet of a hand-held (immersion) blender, along with the garlic. Process until smooth, adding more liquid as necessary to get a smooth, creamy texture. Alternatively, for a coarser texture, you can mash the beans and garlic roughly with a fork, adding a little of the reserved liquid as you go.