Creamy Butter Bean Dip with Crispy Dukkah and Charred Spring Onions
This creamy butter bean dip is smooth, flavorful, and topped with crispy roasted butter beans and smoky charred spring onions. Perfect as a healthy appetizer or snack, it combines nutty dukkah spices with a refreshing lemony kick, ideal for summer evenings or casual get-togethers.
Ingredients
Main Ingredients
- 1 tin butter beans divided, half for roasting, half for blending
- 1 clove garlic roughly chopped
- ½ tsp lemon zest
- 1½ tbsp lemon juice divided
- 3 tbsp olive oil for blending
- 3 tbsp bean liquid from canned butter beans, adjust if needed
- 6 pieces spring onions trimmed
- 2 tbsp dukkah plus 1 tbsp for roasting beans
- to serve pitta crisps
- 1 tbsp olive oil for roasting butter beans
- 1 tbsp olive oil for charring spring onions
Instructions
Roasting Butter Beans
- Preheat the oven to 180°C (350°F). Line a tray with foil.
- Spread half of the butter beans on the tray with 1 tbsp of dukkah and a little olive oil. Roast for about 20 minutes until crispy.
Making the Creamy Dip
- Place the remaining butter beans, garlic, lemon zest, lemon juice, olive oil, and 3 tbsp of bean liquid in a blender.
- Blend until smooth and creamy, adding more bean liquid if necessary. Season to taste.
Charred Spring Onions
- Heat 1 tbsp olive oil in a frying pan and char the spring onions until lightly blackened and smoky. Set aside.
Assembling the Dip
- Spoon the creamy butter bean dip into a serving bowl.
- Top with crispy roasted beans and charred spring onions.
- Sprinkle the remaining dukkah and drizzle olive oil over the top. Serve with pitta crisps.
Notes
- Use the bean liquid to adjust the dip consistency for a creamier texture.
- Roasted butter beans are best added fresh to maintain crunchiness.