Butter bean and almond dip

Let my butter bean and almond dip help you dump the junk!

1 ratings

15 minutes
Serves 8
1 of 5 a day

Nutrition: Per serving

Kcal110
Fat7.3g
Salt0.3g
Sugar2.9g

Recipe by: Madeleine Shaw | Food blogger and a nutritional health coach to the stars

I love inviting my girlfriends over for a big girly catchup, and when I do it’s always good to have a dip on hand to snack on while I get dinner together. This dip is so easy to whip up; it makes quite a lot, so you can prepare this at the beginning of the week and take it in to work as a snack, too.

Ingredients

For the butter bean and almond dip:

1 x 400g can of butter beans, rinsed and drained
2 tablespoons (50g) almond butter
2 garlic cloves
1½ teaspoons smoked paprika (to taste)
2½ tablespoons olive oil

For the crudités:

1 chicory, leaves broken up
1 large carrot, cut into sticks
1 red pepper, deseeded and cut into slithers
100g sugar snaps, cut in half lengthways
Sea salt, to taste

Method

Place the butter beans, almond butter, garlic, 1 teaspoon of smoked paprika and 2 tablespoons of oil into a food processor and blend until smooth.
Top with the remaining smoked paprika and olive oil to serve.
Place the dip in a bowl and serve with the veggie sticks.