Herby Butter Bean Dip Recipes

BUTTER BEAN MASH

Steps:

• Gently fry the onion, garlic and rosemary in the oil until the onions are soft and cooked through.
• Add the butter beans to the pan, stir and heat through.
• Drizzle with lemon juice and stir in the zest.
• Mash the beans manually. Alternatively, pour half the mixture into a food processor and blend until smooth, stirring in the remaining butterbean mixture.
• Serve immediately.

LEMON AND HERB WHITE BEAN DIP

Steps:

• To a food processor (or high-speed blender) add drained, rinsed white beans along with tahini, lemon zest and lemon juice (starting with lesser amounts of both), salt, garlic, and olive oil (reserve herbs for later).
• Blend until creamy, scraping down sides as needed - about 1 minute. If you prefer more texture, blend for less time. If you prefer silky smooth dip, blend for longer.
• Add chopped dill (or other herbs) and pulse again to combine.
• Taste and adjust flavor as needed, adding more garlic for zing, lemon zest or juice for brightness or acidity, salt to taste, olive oil for creaminess / floral notes, dill for more herbal notes, or tahini for nuttiness. We like pretty bold flavors, so we added the additional lemon zest and juice and a pinch more salt.
• Enjoy immediately, or refrigerate to chill, which allows the dip to thicken. Option to garnish with additional drizzle of olive oil, lemon zest, and fresh dill for serving. Serve with pita bread or chips, flatbread, crackers, or vegetables of choice.
• Leftovers keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.

HERBY WHITE BEAN DIP

Steps:

• Combine the beans, Extra Virgin Olive Oil, garlic, lemon juice and zest, and salt in The Hamilton Beach 8-Cup Stack & Snap Food Processor and blend on high for about 60 seconds until completely smooth. Use the built-in bowl scraper to scrape down the sides if needed. Transfer bean dip to serving bowl.
• Quickly rinse the bowl and blade of the The Hamilton Beach 8-Cup Stack & Snap Food Processor. Then add the rosemary, thyme, basil, Extra Virgin Olive Oil, garlic (optional), and salt to the bowl and pulse until a chunky paste forms. Use the built-in scraper to keep the ingredients close to the blades for better mixing. Drizzle and swirl the topping onto the white bean dip. Serve with fresh veggies and crackers! Store for up to two days in an airtight container in the fridge.

HERBY BUTTER BEAN DIP

Steps:

• Add the butter beans, garlic, lemon zest and juice and 3 tablespoons of the olive oil to the carafe of a food processor. Pulse until a smooth paste is formed, about 1 minute. With the machine running, drizzle in 1/4 cup water and process until the desired texture is reached. Add the basil, dill, parsley, vinegar, salt and pepper. Process until the herbs are incorporated into the dip.
• Pour the dip into a serving bowl. To garnish, drizzle with the remaining 1 tablespoon olive oil and sprinkle with parsley leaves. Serve the dip alongside fresh crudite and toasted bread for dipping or store in an airtight container, refrigerated, for up to 1 week.

ROASTED GARLIC, BUTTER BEAN & ROSEMARY DIP

Steps:

• Preheat the oven to 190°C, fan 170°C, gas mark 5. Place the garlic cloves on a square of foil, add 2 tsp water and make a little parcel. Roast for about 15 minutes towards the top of the oven, or until the cloves are soft.
• Cool the garlic cloves, then squeeze out the softened pulp into a large bowl.
• Tip the butter beans into the bowl and add the soft cheese and rosemary. Blend with a hand-held stick blender until smooth. Alternatively, use a conventional blender or food processor to make the dip. Season to taste with salt and pepper.
• Serve the dip with fresh carrot sticks.

HERBY WHITE BEAN DIP WITH CRUNCHY VEGGIES

Steps:

• Place the beans, corn, basil, mint, lemon zest, lemon juice, olive oil, honey, mustard, and garlic in the bowl of a food processor and puree until smooth, scraping down the sides of the bowl as needed. Season with salt and pepper to taste.
• Transfer the dip to six small Mason jars or plastic cups. Place vegetable sticks inside each jar or cup and serve.