Don't you crave for a different type of dip? Try our Lemony Butter Bean Dip! It's light and refreshing with a hint of smokiness and spiciness. You can serve with flat bread, toasted baguette, pita bread etc.. It's vegan and gluten free.*Total Time does not include Inactive Time (for soaking beans)
1 1/2cupdried butter beans(soaked in water for 8 hours)
3quartswater
2bay leaves
The Rest
Cooked butter beans(see the above)
1/4cupbutter beans cooking water
3tbspfreshly squeezed lemon juice
2small garlic cloveschopped
1tspsalt
1/2tspblack pepper
1/4tspsmoked paprika
3tbspextra virgin olive oil(plus more for serving)
1tbsplemon zest(garnish)
A pinch of Piment d’Espelette(garnish)
Instructions
After soaking the butter beans for 8 hours, drain and discard the soaking water. Rinse well and drain. Transfer to a large pot. Add water (3 quarts or fill up 2 inches above from the butter beans) and bay leaves. Cook on high heat to bring it to boil, then reduce the heat to medium low. Simmer for 1 hour or so until they are tender.
Once the butter beans are cooked, Reserve the bean cooking water then use a colander to drain well. Set aside for 15 minutes or so until cool down.
Use a food processor. Combine the cooked butter beans, bean cooking water (start with 2 tbsp and add more), lemon juice, garlic cloves, salt, black pepper and smoked paprika. Purée until smooth. Scrape the sides if needed. While the food processor on, start adding extra virgin olive oil until well blended.
Serve with a drizzle of extra virgin olive oil, lemon zest, and Piment d’Espelette on top.
Notes
Serve with good flat beard, artisan-kind toasted baguette, toasted fresh pita bread etc.