MAKES 500ML | PREPARATION TIME: 10 MINUTES
This is another recipe from our friend Anita. It came about when she wanted to make houmous but had no chickpeas in her larder! So, having a few tins of butter beans instead, she decided to use them and realised that the humble butter bean makes a delicious creamy dip.
400g tinned butter beans
3 cloves of garlic
2 tbsp tahini
½ a lemon, juiced
Sea salt and black pepper
60ml warm water
Sprinkle of sumac
METHOD Drain the tinned beans and peel the cloves of garlic, then place all the ingredients except the sumac in a food processor and blitz until smooth.
Add a little more oil if needed to get the right consistency for your dip. Pour into a container such as a Mason jar, sprinkle with sumac and drizzle with more olive oil.
Cover the container with a lid and keep the dip refrigerated. It keeps well for up to 5 days.