Quick Creamy Butterbean Dip

Preparation info
  • Serves


    • Difficulty


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.


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


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.