Butter bean and pistachio dip

Butter bean and pistachio dip

By
From
Dig In!
Makes
250 g
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 garlic clove, crushed
1 eschalot, finely chopped
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika, plus extra to serve
1/4 teaspoon chilli powder
400g tinned butter beans, drained and rinsed
1/2 lemon, juiced
35g pistachio nuts, plus extra to serve
coriander leaves, to serve

Method

  1. In a small frying pan over medium heat, sweat the garlic and eschalot in the olive oil for 2–3 minutes. Add the cumin, paprika, chilli powder and a dash of water and cook for a further minute, until fragrant.
  2. Transfer to a small food processor or blender, add the butter beans and blitz until smooth, or use a hand-held blender. Add the lemon juice and pulse again. Transfer to a serving bowl.
  3. Lightly toast the pistachio nuts in a dry frying pan until golden, about 5 minutes. Allow to cool then lightly crush them using a mortar and pestle. Fold the crushed nuts through the dip. Serve with a dusting of paprika, a few pistachio nuts and the coriander.

Brent’s tip:

  • Add a dash of water to keep the mixture moving in your blender, if required.
Tags:
dig in
brent
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