Butter Bean & Basil Dip

This is a great dairy-free dip for parties and BBQ's but is also great as a butter alternative on sandwiches.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 (425 g) can butter beans
• 1  medium zucchini
• 1  garlic clove, to taste (optional)
• 4  tablespoons nutritional yeast flakes (available from health food store)
• 10  basil leaves
•  salt and black pepper

Directions

1. Wash the Zucchini, but leave it whole.
2. Cook in a pan of simmering water until very soft - about 20 minutes.
3. Drain and rinse the butter beans. Top and tail the Zucchini, squeeze most of the water out of it and chop roughly.
4. Put all ingredients into a blender or food processor and puree until smooth.
5. Leave for flavours to blend for at least 30 minutes, then serve with dippers such as breadsticks or carrot sticks.