Get your crudités at the ready because you’re going to want to scoop up this Vegan Butter Bean Dip! Get the recipe below.

GET DIPPING

This creamy Butter Bean Dip is made with butter beans, vegan Greek style yogurt, olive oil, garlic and salt and pepper. Just a handful of ingredients come together to make this versatile dip that will having you coming back for more.

I like to dip a range of veggies in to mine: bell peppers, cucumber, carrots and more! I also like to dip warm pitta breads!

Think of this dip a bit like a creamy, beany hummus.

It can be used in exactly the same way as hummus, it just has a more subtle, sweet, creamy flavour.

THE BENEFITS OF BUTTER BEANS

Beans are essential to a healthy, balanced vegan diet.

Almost every vegan has been asked where they get their protein from and beans are a fantastic source.

We need protein for building and repairing muscles and bones. It’s rather important right?

But beans like these butter beans aren’t just good for getting lots of protein into your diet.

HOW TO MAKE A VEGAN BUTTER BEAN DIP

To make this dip you will need a high-speed blender or food processor. I use my trusty nutribullet.

You will also need the following ingredients:

• tinned butter beans
• vegan Greek style yogurt (or plain yogurt)
• olive oil
• lemon juic
• garlic
• salt and pepper

By making this dip with just a handful of ingredients it means the butter beans really shine through and you don’t lose any of their creamy flavour.

To make the dip you just drain the tin of beans and then add everything to the food processor/blender. Whizz it on high and you have your dip!

If you find your blender is struggling to blend all of the ingredients together try pulsing it until all the big bits of butter beans have been booked down. Also keep scraping it down from the sizes. If you are still struggling after than add another 1-2 tbsp of olive oil.

THE RECIPE

• PREP TIME: 5 mins
• TOTAL TIME: 5 mins
• COURSE: Side Dish
• SERVINGS: 4 people
• CALORIES: 137.91 kcal

EQUIPMENT

• 1 high speed blender

INGREDIENTS 

• 235 g butter beans drained weight from 1 400g tin
• 2 tbsp olive oil
• 2 tbsp vegan Greek yogurt heaped
• 2 tbsp lemon juice
• 1 clove garlic roughly chopped
• salt and pepper

INSTRUCTIONS 

• Place all of the ingredients in a high speed blender and blitz until smooth.

NUTRITION

• Calories: 137.91kcal
• Carbohydrates: 13.33g
• Protein: 5.41g
• Fat: 7.39g
• Saturated Fat: 1.11g
• Polyunsaturated Fat: 0.84g
• Monounsaturated Fat: 5.13g
• Cholesterol: 0.43mg
• Sodium: 4.59mg
• Potassium: 309.25mg
• Fiber: 4.15g
• Sugar: 2.2g
• Vitamin A: 4.87IU
• Vitamin C: 3.14mg
• Calcium: 20.64mg
• Iron: 1.46mg