Dips + Spreads, Vegan, Vegetarian, White Bean Recipes -
Butter Bean, Sage + Lemony Dip
Category
Dips
Servings
4
Author:
Amelia Christie-Miller
You can serve this dip on toasts for a funky brunch or element to a sharing lunch.
Ingredients
-
4 tablespoons of olive oil
-
1 bunch (about 20 leaves) of sage
-
1 lemon, zested + juiced
-
1 x 660g jar of Organic White Beans
-
2 cloves of garlic, minced
Directions
In a small frying pan, heat the oil over medium heat. Add the sage leaves and cook until crispy, taking 2/3rd of the sage leaves out of the pan, preserving the rest for decorating.
In a blender, put your whole jar of beans in (with their bean stock) with the garlic, 2/3rds of the sagey oil, lemon zest, juice + blitz
If using as dip
Spoon the dip onto a plate, drizzle with the last bit of the sagey oil, some lemon zest, freshly cracked black pepper and the remaining sage leaves, serve with crisps, crackers + crudites.
If using for brunch
Spoon the dip onto sourdough toasts, drizzle with the last bit of the sagey oil, some lemon zest, freshly cracked black pepper and the remaining sage leaves
This is SUPER easy, + we've used our Queen Butter Beans for this but our Organic White Beans would also bang. Great to share with pals or dip with some crunchy pita chips from our friends at Soffles
