Butterbean Dip with Leek Topping
Ingredients
For the dip
- 1 jar good quality butter beans
- 60ml water (more if needed)
- 1 tbsp tahini
- Juice of 1/2 lemon
For the topping
- 80ml olive oil
- 1 large or 2 small leeks
- 1/2 tsp chilli flakes
- 1 tbsp maple syrup
- 1 tsp smoked paprika
Preparation
Add all the dip ingredients to a blender and blitz until smooth and creamy. Add a little more water if needed to loosen.
Heat olive oil in a pan over medium heat. Slice and add the leeks and cook for 10 minutes until soft. Add salt, chilli flakes, maple syrup and paprika. Cook for another 5 to 10 minutes until sticky and glossy.
Spoon the dip into a bowl, top with the leeks and drizzle over the infused oil from the pan.
Tips
Store in the fridge for up to a week or freeze with the topping on — perfect to grab any time.
