Avocado Butter Bean Dip
Another delicious dip for those who seek a healthy treat. I use tinned and drained precooked butter beans to keep the preparation time short and of course, recommend to add a ripe avocado for extra richness of flavour. Delicious when enjoyed with vegetable crudités or pitta dunkers.
6
20 minutes
no cooking - just chill
Ingredients
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1 x 425g can of butter beans- precooked, washed and drained
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1 ripe avocado- peeled and stone removed
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1 clove of garlic- crushed
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1 tbsp tahini
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1 lemon- juice only
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1 capful cider vinegar
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Sea salt- to taste
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Freshly ground black pepper- to taste
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Topping
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Finely chopped fresh coriander leaves
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Extra virgin olive oil
Instructions
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Using a blender or food processor:
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01 Place all the ingredients into a food processor and pulse until smooth. Taste and adjust as you see fit.
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Serve:
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02 Tip into a bowl or on to a plate and generously top with coarsely chopped fresh coriander leaves and an extra glug of extra virgin olive oil .
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03 Delicious with homemade Pitta Dunkers or vegetable crudités.
Notes
If you wish for a more garlicky dip add another garlic clove and always check the seasoning before you serve. Keeps well in the fridge for a day when covered with cling film or placed in a plastic container, however, best eaten the day it is made.
