This is like a slightly creamier version of the beloved houmous and it is very easy to make.
- 1 can of butterbeans
- 2 cloves of minced garlic
- 1 spoonful of tahini
- 7 spoonfuls of olive oil
- 3 spoonfuls of sunflower oil
- Salt & Pepper
In a food processor whirl up your (drained) beans, tahini, seasoning and garlic and then add in the oil. There’s some leeway in how much oil you add and the ratio of olive: sunflower, however I find around the quantity I have stated will work well.
Once the dip is smooth and creamy, I spooned it into a bowl, seasoned and drizzled over honey.