Food & Recipes

Butterbean, Fennel & Chilli Dip

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I whipped this up this morning before work so I had something healthy and satisfying I could take with me.  I like to dip raw veg such as sugar snap peas or cucumber wedges, or sometimes oatcakes, and it also makes a great sandwich filling with grated carrot and avocado!

  • 1 400g tin butterbeans (or soak and cook your own)
  • juice of half a large lemon
  • 1 small clove garlic
  • 1 tsp fennel seeds
  • 1/2 tsp chilli flakes
  • 3 tbsp sundried tomato oil (from jar)
  • salt and pepper to taste

Lightly toast the fennel seeds in a dry frying pan until fragrant, but not coloured.  Put everything except the oil in a food processor and blend, scraping down the sides every now and then, until almost smooth.  Add half the oil and blend until you get a nice creamy consistency, adding the rest if needed.  Season well.  You can add a few more spices and drizzle some oil on top if you want to serve this in dish as part of a mezze platter

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