Recipe by PinkCherryBlossom
From the British T.V. show "Daily cooks" Great served with toasted bread to spread or grilled soft tortillas, vegetable crudités, breadsticks, crisps or tortilla chips, to dip
Top Review by Garlic Chick
Wow! A flavor explosion. I made this yesterday after I found a can of butterbeans in my cupboard (where did those come from?). I followed the ingredients exactly using the cilantro (coriander) and it has plenty of spice. I put maybe a teaspoon of olive oil on top with a few pinches of paprika and it was beautiful. We used it to dip vegetables into. Thanks for posting - I'll use it for my next can of butter beans.
- 400 g butter beans, drained
- 1 tablespoon lemon juice
- 1 tablespoon sesame oil
- 1 pinch dried chili pepper flakes
- 1 garlic clove
- 1⁄4 cup parsley or 1⁄4 cup coriander
- sea salt
- fresh ground black pepper
Directions See How It's Made
- Blitz the butter beans in a food processor with the lemon juice, sesame oil, dried chilli flakes, garlic, herbs and some sea salt and freshly ground black pepper.
- (If the paste seems a little dry, add a splash of water or some of the liquid drained from the tin).
- Spread the butterbeans on to toasted bread or use as a dip for grilled soft tortillas, vegetable crudités, breadsticks, crisps or tortilla chips.