Best guacamole
A chunky texture and fresh chillies are the key to the perfect guacamole dip. Follow our easy recipe (and watch the how-to video below) to make your own in just 15 minutes
Butter bean dip
Serves 8
Easy
Prep:
Cook:
A speedy dip that’s great for picnics or a meze spread, whizz together creamy butter beans, tahini and lemon, and top with a chilli and garlic drizzle
Skip to ingredients
- 2 x 570g jars butter beans1 drained, 1 undrained (we used Bold Bean Co)
- 3 tbsp extra-virgin olive oil
- 1½ lemonsjuiced
- 3 tbsp tahini
GARLIC DRIZZLE
- 3 tbsp extra-virgin olive oil
- 2 tsp aleppo pepper
- ½ tsp kashmiri chilli powder
- 3 garlic clovessliced
- 5g chivesfinely chopped
- crudités and crackersto serve
Nutrition: per serving
- kcal207
- fat12.2g
- saturates1.8g
- carbs13.2g
- sugars1.3g
- fibre7.2g
- protein7.5g
- salt0.1g
Method
step 1
Pour the beans, including the liquid from one jar, into a food processor. Add the oil, lemon juice, tahini and plenty of salt and pepper. Blitz for 3-4 mins or until smooth and creamy. Add a little more lemon juice or olive oil to adjust the consistency to your liking, if necessary. Spoon into a serving bowl.
step 2
For the garlic drizzle, gently heat the oil in a small pan, then sprinkle in the aleppo pepper, chilli powder and garlic. Cook for 2-3 mins or until sizzling and fragrant. Season with salt.
step 3
Pour the drizzle straight over the dip. Sprinkle with the chives and serve with crudités and crackers for dipping. The dip will keep in the fridge for two days.
