I am huge fan of humous and I’ve been looking for a similar high protein dip to serve on our retreats as an option for lunch. It needed to be bean based for the protein but also have a great flavour. I came across this recipe in a newspaper supplement and tweaked it to give it a bit more of a kick. I hope you like it. It’s great served piled high in the middle of large plate surrounded by warm pitta and fresh crudités, such as broccoli, pepper and celery.
500g cooked butter beans
2 garlic cloves
juice and zest of 1 lemon
2 tbsp of olive oil
a good dash of tabasco
1 handful of chives chopped
1 small handful of dill chopped
1 tbsp small capers, rinsed and drained
1 tsp cumin
1 tsp dijon mustard
1 tsp wholegrain mustard
salt and black pepper
Add all of the ingredients into your food processor and combine until you have a thick, smooth consistency.
Add salt and pepper at the end to taste.