Butter Bean Dip With Basil Recipes

HERBY BUTTER BEAN DIP

Steps:

• Add the butter beans, garlic, lemon zest and juice and 3 tablespoons of the olive oil to the carafe of a food processor. Pulse until a smooth paste is formed, about 1 minute. With the machine running, drizzle in 1/4 cup water and process until the desired texture is reached. Add the basil, dill, parsley, vinegar, salt and pepper. Process until the herbs are incorporated into the dip.
• Pour the dip into a serving bowl. To garnish, drizzle with the remaining 1 tablespoon olive oil and sprinkle with parsley leaves. Serve the dip alongside fresh crudite and toasted bread for dipping or store in an airtight container, refrigerated, for up to 1 week.

BUTTER BEAN & BASIL DIP

Steps:

• Wash the Zucchini, but leave it whole.
• Cook in a pan of simmering water until very soft - about 20 minutes.
• Drain and rinse the butter beans. Top and tail the Zucchini, squeeze most of the water out of it and chop roughly.
• Put all ingredients into a blender or food processor and puree until smooth.
• Leave for flavours to blend for at least 30 minutes, then serve with dippers such as breadsticks or carrot sticks.

MOROCCAN-STYLE BUTTER BEAN DIP

Steps:

• Heat the oven to 320°F
• Wrap the garlic in foil, put on a baking tray and cook for 40 minutes until the cloves are very soft.
• Remove from the oven and allow to cool.
• Squeeze the garlic purée out of each clove into a food processor.
• Add the butterbeans, olive oil, lemon juice, and harissa.
• Blend until almost smooth, then remove the blade and stir in the coriander and mint.
• Transfer to a small dish, drizzle with a little additional olive oil and serve with roasted peppers, char-grilled eggplant, feta cheese, warm flat-bread, sliced into 6 pieces per flatbread, and marinated olives.