Incredibly Easy White Bean Dip

I had a BBQ to go to recently, and being a busy working mum and all, I didn't have a spare minute to get out to the shops and pick up something yummy to take. So, what to do other than fall back on my ever-forgiving White Bean and Herb Dip recipe which can easily be thrown together with a few basic pantry staples.

This recipe is incredibly flexible. The quantities and ratio of ingredients doesn't really matter. The type of bean, and whether they are canned or cooked dried beans, doesn't really matter. Use whatever herbs you like. Or no herbs at all. Use whatever oil you like.  Use more or less oil according to what you like.  Puree a little bit or a lot depending on whether you like the dip super smooth or chunky. Season to taste. It is so easy.

The dip is essentially a variation of hummus (or hommous), but my personal preference is to use white beans instead of chickpeas as I prefer the softer texture. 

Here is my basic recipe, but as I say, experiment and mix it up according to what you have in the cupboard and herb garden, and your personal taste.

Ingredients

• 1 can of butter beans (or soaked and cooked dried beans)
• Juice of 2 lemons
• 1 clove garlic
• 1/2 teaspoon sea salt
• 3 tablespoons tahini
• 1/2 cup olive oil
• Handful of fresh herbs - I like mint, stevia leaves and parsley, but basil and oregano also works really well.

Method

1. Drain beans and place into a food processor or blender with all the other ingredients.
2. Puree or blend until you achieve the texture you are after. 
3. Pile up in a dish, drizzle with a little more oil and garnish with herbs if you feel like it. Or spoon into a jar - great for transporting to parties and picnics, or keeping in the fridge. 

Serve alongside whatever you fancy as dippers. Vegie sticks and pita bread are good.