This easy and delicious dip makes a great alternative to hummus, and is equally as versatile. Spread it on your favourite crackers, toast, or use it as dip for veggies and chips.
- 2 x 14oz can butter beans
- 1/4 cup lemon juice (freshly squeezed)
- 4-5 Tbsp extra virgin olive oil
- 5-6 cloves of roasted garlic
- 1/2 tsp. paprika
- 1 small handful of parsley
- salt & pepper to taste
- Drain butter beans reserving the can liquid.
- Rinse & drain them well.
- In a food processor, whizz butter beans, olive oil, lemon juice, roasted garlic, paprika, and parsley with 2 tbsp of reserved butter beans liquid until smooth. Adjust salt and pepper to taste
- Transfer to a dipping bowl, drizzle with a few extra drops of olive oil and garnish with chopped parsley.
This recipe came about after a necessary pantry clean-out to get rid of out whatever was approaching its expiry date. I had a few cloves of roasted garlic from a previous dish and decided to whip up something. The end result was a creamy, garlicky dip with a welcoming hint of lemony zing.
- Roasted garlic is one of my favourite ingredients. Roasting mellows the sharp bite of raw garlic, intensifies the natural sweetness and nuttiness. I usually roast a few heads of garlic whenever I am baking so I can conserve on energy.
- To roast, slice a thin layer off the top of each head of garlic just enough to expose the cloves. Place the heads on a piece of foil and drizzle with olive oil. I usually sprinkle a bit of salt to help tenderize during the roasting process. Seal the foil and roast until cloves are lightly brown and tender, about 40 minutes.