This recipe was taken and adjusted from the awesome Naked Vegan Cooking
blog. So all credit goes to them! I adjusted the recipe a bit due to what I had
in the kitchen. Click the link in their name to see the original post and their
take on the dip.
Makes one bowl.
Ingredients:
1 x 400g can of butter beans (drained)
2 x tbsp. tahini
2 x tbsp. olive oil
2 x crushed cloves of garlic
1 generous handful of black pitted olives (I didn’t measure,
just used what was left in a big jar)
Optional: lemon juice, salt, pepper, parsley etc, all to
taste
Method:
Exactly like the hummus in my previous post – just put
everything together in a bowl and mash/whiz it up!
This is how I ate mine (oh god it was SO GOOD):
I think I like this even more than hummus, the olives give it
a great kick. I would call it more of a ‘spread’ than a ‘dip’ though as it’s
very filling! I think this is the start of making a lot of bean-based dips/spreads!
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