Butter Bean and Parsley Dip with Pitta Crisps

Name: Butter Bean and Parsley Dip with Pitta Crisps
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: Serves 2-4
Cuisine: Middle East
Ingredients: 400 g tinned butter beans, drained and rinsed; 1 sprig of rosemary (optional); 2-3 handfuls of parsley (10-15 sprigs, coarse stalks removed); 2 large wholemeal pitta breads; 2 tsp finely chopped garlic; ½ tsp black pepper; 3 fat garlic cloves; 1 tsp ground cumin; ½-¾ tsp salt; 1 tbsp lemon juice, or to taste; ½ tsp black pepper, or to taste; 4 tbsp olive oil, or to taste; 1 tbsp olive oil; ¼ tsp salt

Preparation info

Serves
2-4

Difficulty
Easy
Ready in
20 min

Appears in

The Garlic Story: Nourish your body, delight your palate

By Kumud Gandhi

Published 2023

About

This recipe is about simplicity and easy eating. Don’t be concerned by the amount of olive oil used with the butter beans; good oils will help you digest pulses and lubricate your joints. The liberal use of parsley adds a boost of vitamin C, iron, potassium, magnesium, and fibre.

Ingredients

For the pitta crisps

2 large wholemeal pitta breads
2 tsp finely chopped garlic
½ tsp

Middle East
Starter
Vegan

Method

Preheat the oven to 180°C/160°C fan/gas mark 4. Cut the pitta breads into 1cm strips and combine the garlic, black pepper, salt and olive oil in a small bowl.
Brush the garlicky oil over the pitta strips and spread them out on