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With a similar texture to hummus, this mash/dip is good with pita breads or sliced beef fillet. The dill salsa with briny capers and fresh herbs livens things up immensely.
Serves 6 as a dip
Ingredients
- 2 x 400g tins butter beans, rinsed and drained
- 30ml extra virgin olive oil
- 30ml lemon juice
- fine salt and freshly ground
- black pepper
For the dill salsa
- a generous handful each of fresh basil, dill and flat-leaf parsley, leaves picked
- 30ml capers, rinsed and drained
- 60ml extra virgin olive oil
- 30ml lemon juice
- fine salt and freshly ground
- black pepper
Method
- For the dip, place the butter beans, olive oil and lemon juice in a processor. Blitz until smooth and creamy.
- Season with salt and pepper, and pulse to combine.
- To make the dill salsa, bundle the herbs together and chop roughly.
- In a small bowl, combine the herbs, capers, olive oil and lemon juice. Season with salt and black pepper.
- Swirl the butter bean spread onto a plate and drizzle over the salsa.
