Butter Bean Dip Recipe

Butter Bean Dip Recipe

Blitz up this butterbean dip in minutes and serve it with crunchy raw veg, toasted pitta strips or plain crisps. Serves 8 as part of a spread.

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2 x 400g Butter Beans, drained and rinsed
3 fat cloves Garlic, peeled and crushed
1 tbsp Extra Virgin Olive Oil, plus a little more for drizzling
About 1 tbsp Water
½ Lemon, zested and juiced
2 tsp Sea Salt
Freshly ground Black Pepper, to taste
1 tsp Cumin Seeds


Place a small saucepan over a medium-high heat and add the cumin seeds. Cook them for a few minutes, shaking the pan often, until they smell toasted and fragrant (it doesn’t take long), then tip the seeds on to a plate to cool and set aside. Next, put the drained beans, crushed garlic, lemon zest and juice and the olive oil into the bowl of a food processor and blend until smooth. Add the salt, pepper and water and blend again to combine. Check you’re happy with the seasoning and the consistency – add more salt and pepper if needed, and if the dip is too thick, add more water until you have a consistency you like. Spoon the dip into a serving bowl and drizzle lightly with more olive oil, then scatter the toasted cumin seeds over the top and take to the table.

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