I think I’ve mentioned before that I am self-styled Queen of Dips amongst my friends and family. I have a whole collection on Pinterest I’m working my way through!
But I’ve noticed to my horror I haven’t shared a really spanking dip/spread/pâté recipe lately and that is a shame. Because they’re honestly one of my favourite things to make and to eat and cover all eventualities.
I’ve recently got into using butter beans as an alternative to chickpeas for dips, thanks to my lovely friend Sinead from food blog Delalicious.
Butter beans make for a really lovely light, fluffy dip when they’re whizzed up, and take on flavours really well from other ingredients.
Mustard is one of those ingredients I love to have in the fridge to funk up sauces, stews or gravies. But often I find they get a bit neglected.
If you have a jar languishing in the back of your fridge then this is the perfect recipe to use up a few dollops in a gorgeous smooth spread that goes perfectly with freshly toasted, crunchy bread.
Let me know if you make this recipe, I would love to know what you think!
SERVES: Makes a good portion to share!
PREP TIME: 10 minutes
COOK TIME: Zero
1 can (400g) drained butter beans from a can
3 tbsp wholegrain mustard
5-6 tbsp olive oil
2 tsp lemon juice
Salt and pepper to taste
Place all ingredients into a food processor and blend until smooth. Season, to taste, with salt and black pepper.
Serve on toasted bread for a delicious crunchy snack.
Like this recipe? Pin it to Pinterest and save for later!