Butter Bean & Artichoke Dip

Preparation info

  • Difficulty


  • Makes

    1 pot

Appears in

So Vegan in 5: Over 100 super simple and delicious 5-ingredient recipes

So Vegan in 5

By Roxy Pope and Ben Pook

Published 2018

  • About

As much as we’re constantly craving hummus in our house, it’s always refreshing to try something a bit different. This awesome butter bean and artichoke dip has no problem competing for the pride of place on our dinner table. It’s soft and creamy and the thyme gives the dip a wonderfully aromatic flavour.

Prep 10 mins
Cook no cooking


  • 400 g tin butter beans
  • 60 g artichokes in oil (from a jar)
  • 1 large fresh thyme sprig
  • 1 garlic clove
  • 1 tbsp lemon juice
  • a generous pinch of salt and pepper


Drain and rinse the butter beans, then add to a food processor along with the artichokes, 5 tablespoons of oil from the jar of artichokes and 1 tablespoon of cold water.

Pick the thyme leaves off the sprig and add most of the leaves to the processor (saving a few for the garnish). Peel the garlic and add it to the food processor along with the lemon juice and a generous pinch of salt and pepper.

Blend the butter bean mixture until smooth and combined, then taste and adjust the seasoning, if needed.

Spoon the dip into a bowl and serve with a drizzle of extra virgin olive oil on top, garnished with the reserved thyme leaves.