Creamy Butter Bean Dip
- 410 g butter beans, drained
- 1 garlic clove
- 10 ml tahini
- 30 ml Greek yogurt
- 30 ml fresh lemon juice
- 30 ml olive oil
- 5 ml cumin powder
- seasoning
- Put all the ingredients into your blender and puree until smooth. The finished result is smooth and creamy and, like this, is ideal as a dip. Once put in the fridge for a couple of hours it becomes a bit 'firmer' and is better for spreading (I also think it tastes better). The butter beans can be substituted for chick peas but I find the texture is creamer when using the butter beans. I always double up on this as it freezes very well with virtually no loss of flavor. Served as a dip it looks nice drizzled with good quality olive oil and sprinkled with cayenne pepper and a little parsley.
butter beans, garlic, tahini, yogurt, lemon juice, olive oil, cumin powder, seasoning
Taken from www.food.com/recipe/creamy-butter-bean-dip-248881 (may not work)