WHITE BEAN DIP
This makes a lovely change to hummus; it’s quick and easy, light and full of flavour. You can change the herb mix and add basil if you prefer. Serves 6–8 as a dip with warm focaccia
1 tin of butter beans 2 medium garlic cloves, peeled and minced 2 tablespoons fresh dill, chopped 2 tablespoons fresh mint, chopped 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon rapeseed or olive oil 2 teaspoons fresh lemon juice 1 teaspoon salt Generous pinch of cayenne Additional oil and fresh herbs for garnish
1. Pour the tin of butter beans in to a saucepan and simmer for 3-4 minutes, strain and cool until they are just warm. 2. Put the beans with 60ml of water into a blender or food processor, and blend with the garlic, dill, mint, parsley, oil, lemon juice, salt, and cayenne powder. You’ll need to stop the machine a few times and scrape down the sides, but do puree it long enough for it to be completely smooth, which will take several minutes. 3. Taste, and adjust for seasoning, adding more salt or oil if desired. If it’s too thick, add a tablespoon or so of water or oil. 4. Garnish with a generous drizzle of olive oil and a scattering of fresh chopped herbs.