- Preparation time
- 5 mins
- Cooking time
- 1 mins
- 4 people
- Meal course
- Posted by
- Posted on
- December 1, 2015
I made this butter bean dip in an attempt to use up all the left over butter beans i had from using the Aqua faba from the can to make my meringues etc!
The dip is REALLY REALLY good..so good infact that I can polish off a whole bowl of it myself actually!
I have given the spices I have used in the recipe pic, but you can garnish it with all kinds of different spices to taste, along with different kinds of pestos etc, as the dip is really versatile.
My Plantified Mousses Recipe book is on it’s way to being finished, and you will receive an email letting you know when your FREE copy of the E-book is ready to download!
If you would like a FREE COPY OF THE RECIPE E-BOOK, and haven’t yet signed up to Plantified, please sign up here:http://plantified.com/register/ and you will receive your FREE recipe book once it is released.
Raspberry Mousse Imprime Entremet, as seen in the Free Mousse E-book for members of Plantified.
Please come and join our FACEBOOK GROUP https://www.facebook.com/groups/Plantified/ and post some of your favourite recipes, ask some questions, show off a dish you’ve cooked or just have a chat!
- Place butter beans, lemon juice, olive oil and garlic in a blending jug, and blend until smooth.
- Place into a serving bowl and sprinkle with smoked paprika, harrisa seasoning and black cracked pepper, and then drizzle some extra olive oil over sparingly.
- Serve with flat breads, rubbed with half a lemon and sprinkled with seasoning, cut up and toasted in the oven.