The Butterbean Dip That's Taking Over My Kitchen (And My Heart!)
If you're anything like me, you live for a simple dish that looks fancy, tastes incredible and feels like a warm hug so trust me when I say this butterbean dip is creamy, dreamy and loaded with nourishing goodness. it's the kind of dish you whip up once and then crave on repeat! The best part? It comes together with pantry staples and minimal effort because we love delicious and low effort meals.
Butterbean Dip with Roasted Tomatoes
For the Roasted Tomatoes:
- 250g cherry tomatoes
- 1 garlic head, halved
- 1 tbsp mixed herbs
- Olive oil, for drizzling
- Salt and pepper
- For the Butter Bean Dip:
- 410g tin butter beans, drained
- 1 tbsp lemon juice
- 3 tbsp olive oil
- Salt and pepper
- To Serve:
- Bread, toasted
- pumpkin seeds, toasted
- Spring onions (optional)
For the Roasted Tomatoes:
- 250g cherry tomatoes
- 1 garlic head, halved
- 1 tbsp mixed herbs
- Olive oil, for drizzling
- Salt and pepper
- For the Butter Bean Dip:
- 410g tin butter beans, drained
- 1 tbsp lemon juice
- 3 tbsp olive oil
- Salt and pepper
- To Serve:
- Bread, toasted
- pumpkin seeds, toasted
- Spring onions (optional)
Directions:
Preheat the oven to 180°C
- Place tomatoes and halved head of garlic on a roasting tray and drizzle with a little olive oil.
- Add mixed herbs and season with salt and pepper. Roast together for 20-25 minutes or until tomatoes are blistered and garlic is soft. Remove and set aside to cool.
- To make the butter bean dip, place the butter beans into a blender with the roasted garlic cloves, lemon juice and olive oil, blend until smooth. Check seasoning and add salt and pepper if needed.
- Spoon butter bean dip onto a serving platter and spread out evenly.
- Place the roasted tomatoes on top of the butter bean dip, garnish with spring onions and roasted pumpkin seeds.
- Serve with toasted bread for a refreshing and delicious meal.
