Spiced butter bean and za’atar dip

Name: Spiced butter bean and za’atar dip
Prep time: 10 min
Total time: 10 min
Yield: Serves 4-6 as a snack
Ingredients: 400g can butter beans, drained and rinsed; 2 tbsp za’atar, plus extra for sprinkling; 3 tbsp garlic oil (or 1 crushed garlic clove mixed with 3 tbsp extra-virgin olive oil); 1 tbsp extra-virgin olive oil, plus extra for drizzling; Juice ½ large lemon

Portion size: Serves 4-6 as a snack
Hands-on time 10 min
Difficulty: easy

Dairy-free

Vegan

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All this spicy bean dip needs is a stack of toasted pittas or crudités and your snack or starter is complete.

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Ingredients

400g can butter beans, drained and rinsed
2 tbsp za’atar, plus extra for sprinkling
3 tbsp garlic oil (or 1 crushed garlic clove mixed with 3 tbsp extra-virgin olive oil)
1 tbsp extra-virgin olive oil, plus extra for drizzling
Juice ½ large lemon

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Method

Put all the ingredients in a bowl and, using a stick blender, whizz until smooth. (Or blend in a food processor or crush in a large pestle and mortar.) Taste and season, then transfer to a serving plate or bowl, drizzle with a little extra-virgin olive oil and sprinkle with extra za’atar if you like. Serve with toasted pittas, crudités, crispbreads or crisps.

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Nutrition

121kcals Calories
9.4g (1.4g saturated) Fat
2.5g Protein
5.3g (0.5g sugars) Carbs
2.6g Fibre
none Salt

Make Ahead

The finished dip will keep covered in the fridge for up to 48 hours.

To Drink

A beer, and the creamy texture and lemony tang of a Belgian wheat beer is spot on for the butter bean dip and Anna’s clams.
If you prefer a white wine here, pick a modern Spanish white such as godello.

Spiced butter bean and za’atar dip

Ingredients

Method

Nutrition

Make Ahead

To Drink

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