Lemon and butter bean dip with crudites

Name: Lemon and butter bean dip with crudites
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 tin butter beans in water, drained and rinsed, 400 g tin; 2 tbsp rapeseed oil; 1 lemon, zest and juice; 1 garlic clove, crushed; 2 tbsp fresh flat leaf parsley, chopped; 0.5 tsp smoked paprika; 2 carrots, cut into sticks; 1 cucumber, cut into sticks; 2 red peppers, cut into strips

A smooth, garlicky bean dip with lemon and parsley, served with crunchy raw vegetables.

Time10 min
LevelEasy
Costabout £0.70 a head

4 servings

Ingredients

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1tin butter beans in waterdrained and rinsed, 400 g tin
2 tbsprapeseed oil
1lemonzest and juice
1garlic clovecrushed
2 tbspfresh flat leaf parsleychopped
½ tspsmoked paprika
2carrotscut into sticks
1cucumbercut into sticks
2red pepperscut into strips

Method

1
Put the beans, oil, lemon zest and juice, garlic and half the parsley in a food processor.
2
Blend for 1 to 2 minutes, scraping down the sides, until very smooth. Add a splash of cold water if it is too thick.
3
Spoon into a bowl and swirl the top with the back of a spoon.
4
Sprinkle over the paprika and remaining parsley.
5
Serve with the carrot, cucumber and pepper to dip.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.