Ingredients
| 1 x 400g can butter beans (lima beans) | |
| 3 tablespoons water | |
| 1 tablespoon tahini | |
| 1 tablespoon extra virgin olive oil | |
| 1 tablespoon freshly squeezed lemon juice | |
| 1 teaspoon maple syrup (or sweetener of your choice) | |
| 1 clove garlic, grated or finely chopped | |
| ½ teaspoon ground turmeric | |
| ½ teaspoon salt | |
| ¼ teaspoon ground black pepper | |
| TO SERVE (OPTIONAL) | |
| 1 broccoli or a handful of broccolini stems | |
| olive oil | |
| salt and pepper | |
| lemon for squeezing | |
| sourdough bread (gluten-free if required) |
Butter beans make a light and silky dip with a very neutral flavour that picks up on any added flavours and lets them shine. This recipe came about when I was rummaging in the pantry for a quick lunch and used what I had to hand. Serve this as part of a platter, or do as I do and turn it into a light meal with some good bread and pan-charred broccoli or broccolini. Combining turmeric, black pepper and fat is beneficial from a health perspective, increasing the absorbability of anti-inflammatory curcumin (the active ingredient in turmeric).
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Instructions
| 1. | Drain and rinse the butter beans. Put all dip ingredients into a high-speed blender or food processor. I prefer to use my blender for the smoothest result. |
| 2. | Starting with a slow speed, blend ingredients together until smooth, stopping to scrape down sides if necessary. |
| 3. | Adjust consistency with a little extra water if needed. Remove to a bowl or container for storage. |
| 4. | If serving with broccoli or broccolini, heat a frying pan over high heat. I use a cast-iron skillet. |
| 5. | If using broccoli, trim the stalk a bit to remove any gnarly bits, then slice the entire head of broccoli into long pieces (including floret and stem). |
| 6. | Toss broccoli or broccolini with a little olive oil, salt and pepper, then arrange it in the hot pan. |
| 7. | Cook for a few minutes, turning regularly, until blackened on the edges but bright green and retaining its crispness. |
| 8. | Serve hot greens with butter bean dip and sliced sourdough, with an extra squeeze of lemon. |
This is an edited
extract from Simply
Veg by Amber Bremner
© 2025. Published
by Upstart Press.
Photographs by
Amber Bremner.