Butterbean, Lemon and Mint dip

Chef: Zoe From: Morocco Serves: 6-8
Time:
Prep: 10 minutes Cooking: 25 minutes

 
 
 
 

Ingredients

  • 1 tin of white beans (such as cannellini or butter beans), water drained

  • juice of 1 lemon

  • 2 tablespoons of tahini (optional)

  • 1 tablespoon of olive oil

  • 2 large handfuls of chopped mint leaves (thick stalks removed)

  • pinch of salt


Some of our Food Ambassadors cooked this to go with the delicious tagine for a LEAP training lunch for 60 staff members. It’s a great one because you can basically throw in whatever veg you have, and change it to what is in season. We served it with a giant couscous salad and healthy coleslaw.


Method

  1. Place all the ingredients in a blender or food processor and blend until smooth.

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Spiced Chickpea and Vegetable couscous

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Vegetable Tagine