Bean there, Dip that
04/02/2021
CategoryEveryday, Snacks, Vegan, Vegetarian Yields10 Servings
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
400 g butter beans, drained but keep some of the liquid
1 tbsp tahini (sesame seed spread)
1 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, peeled and crushed
Method
1
Place all ingredients in a food processor and blend until smooth.
2
Add a small amount of the liquid from the butterbean until preferred consistency is reached.
Variations
- Try experimenting with beans other than butterbeans, for example, use kidney beans, white beans and cannellini beans or use lentils.
Tips
- Serve as a crunch kit with crunchy carrot sticks, celery sticks and grainy crackers.
- Try finely grating the rind of one orange (avoid the white pith). Add it to the basic recipe and use orange juice instead of liquid from the chickpeas to get the desired consistency.
- Use the different flavours of dip on different days of the week.
- Storage: Freeze for up to 3 months in an airtight, freezer-safe container. It expands when frozen so don’t fill it up to the top!
Nutrition Facts
Serving Size 46.5
Servings 10
- Amount Per Serving
- Calories 41
- % Daily Value *
- Total Fat 3.2g5%
- Saturated Fat 0.4g2%
- Sodium 126mg6%
- Total Carbohydrate 1.2g1%
- Sugars 0.8g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
400 g butter beans, drained but keep some of the liquid
1 tbsp tahini (sesame seed spread)
1 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, peeled and crushed
Directions
1
Place all ingredients in a food processor and blend until smooth.
2
Add a small amount of the liquid from the butterbean until preferred consistency is reached.
