These days it seems we have a growing list of ‘will nots’ when it comes to vegetables. We are a living breathing Dr. Seuss book and I have a good guess where the inspiration from Green Eggs and Ham comes from now…In fact, I would say for the most part our vegetable consumption has been reduced to blended soups, green smoothies (that don’t actually taste of vegetables), and raw crudites.
It could be worse, but it does mean we eat a lot of the same things over and over again.
Itching for a bit of variety and in search of an alternative to hummus (due to Isla’s sesame allergy) I hit the nail on the head with this dip. Be warned, it does pack a garlicy and lemony punch! You can soften up the flavours by adding a few dollops of Greek yoghurt, or blending in a whole avocado (or both).
This week we’ve had it multiple ways- as a dip for raw veggies, inside wraps with melted cheese and strips of crunchy sweet pepper, and mashed up with avocado and spread over toast. All approved with no need for me to delve into a serious marketing pitch, a la Sam-I-Am.
Five Minute Bean Dip with Lemon & Garlic
Prep time: 2 minutes
‘Cook’ time: 5 minutes
1 tin butter beans, drained and rinsed
2 garlic cloves, peeled
generous pinch sea salt
1 tbsp natural peanut butter
1 tbsp oil (I used the oil from the top of the peanut butter- super lazy but effective!)
juice of 1 lemon
Add all ingredients save the oil and the lemon juice into the food processor and give them a good chop through. Once everything has been combined slowly start to drizzle in your oil, preferably while continuing to chop if possible. Finish with your lemon juice, adding as much or as little as you wish. We like the full lemony flavour but it might not be for everyone.
This dip keeps well in the fridge, in a sealed container for 4-5 days.
Serve in a box, with a fox, or however else you like.