Spiced butter bean and za’atar dip
- Published: 8 Jun 16
- Updated: 18 Mar 24
All this spicy bean dip needs is a stack of toasted pittas or crudités and your snack or starter is complete.
Check out more easy starter recipes.
Ingredients
- 400g can butter beans, drained and rinsed
- 2 tbsp za’atar, plus extra for sprinkling
- 3 tbsp garlic oil (or 1 crushed garlic clove mixed with 3 tbsp extra-virgin olive oil)
- 1 tbsp extra-virgin olive oil, plus extra for drizzling
- Juice ½ large lemon
Method
- Put all the ingredients in a bowl and, using a stick blender, whizz until smooth. (Or blend in a food processor or crush in a large pestle and mortar.) Taste and season, then transfer to a serving plate or bowl, drizzle with a little extra-virgin olive oil and sprinkle with extra za’atar if you like. Serve with toasted pittas, crudités, crispbreads or crisps.
- Recipe from May 2016 Issue
Nutrition
- Calories
- 121kcals
- Fat
- 9.4g (1.4g saturated)
- Protein
- 2.5g
- Carbohydrates
- 5.3g (0.5g sugars)
- Fibre
- 2.6g
- Salt
- none
delicious. tips
The finished dip will keep covered in the fridge for up to 48 hours.
A beer, and the creamy texture and lemony tang of a Belgian wheat beer is spot on for the butter bean dip and Anna’s clams.
If you prefer a white wine here, pick a modern Spanish white such as godello.
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